Tuesday, September 21, 2010

Garlic Jelly Cheesecake

Garlic Jelly Cheesecake
Made by Shannon Halsaver, Cuba
1 jar (10.5 oz) Garlic Jelly available from The Garlic Shoppe http://GarlicShoppe.com
8 oz. garlic cheddar cheese (shredded)
2 eggs
1-2 tsp. fresh garlic, minced
16 oz. cream cheese at room temperature
Preheat oven to 325. Butter 8” spring-form pan. Wrap outer sides and base with aluminum foil.
In a food processor combine garlic cheese, garlic and eggs. Process until blended. Add cream cheese and process until smooth. Add ½ jar of garlic jelly and process briefly until incorporated. Pour filling into prepared pan.
Place spring-form pan into a baking dish and place on oven rack. Pour 1” warm water in baking dish. Bake 45 minutes until cheese cake is set but still jiggles slightly when shaken. Remove cheesecake from water bath and cool on wire rack. Remove foil and chill at least 4 hours.
When ready to serve, remove ring from spring form pan. Top cheesecake with remaining garlic jelly and serve as a sprea

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