Roasted Garlic-Chive Cheesecake

Though less common than sweet versions, savory cheesecakes are no more difficult – and just as satisfying. To morph sweet into savory, simply omit the sugar, use crackers or toasted bread in lieu of graham crackers or cookies for the crumb crust, and add pre-cooked flavorings and salt. And as with any cheesecake, watch both ingredient and oven temperatures, as indicated below, to ensure the creamiest possible texture and to avoid cracking.

Yield: 1 (9-inch) cheesecake

Prep Talk: For easiest slicing, the cheesecake must cool to room temperature and then chill for 3 hours. Plan accordingly.

Ingredients:

Garlic Toast Crust:

• 1 1/4 cups plus 2 tablespoons garlic-flavored melba toast crumbs (I use Old London® brand, reduced to a very fine crumb in the food processor.)
• 1/4 teaspoon table salt
• 4 to 5 tablespoons unsalted butter, melted

Garlic Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, room temperature
• 3/4 teaspoon table salt
• 3 large eggs, room temperature
• 5 heads (yes, heads) garlic, roasted and cooled
• 1/4 cup snipped fresh chives
• Freshly ground black pepper, to taste

Method:

1 | Make the crust. Lightly grease the sides and bottom of a 9-inch round cake pan and line with parchment paper. Mix the melba toast crumbs and salt together in a small bowl. Gradually add the melted butter until the crumbs just hold together when squeezed in the palm of your hand. Press the mixture onto the bottom of the prepared pan, keeping the crust to a uniform 1/8-inch thickness. Pack and level the crust by running the bottom of a measuring cup over it.