Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Three Cheese and Fresh Thyme Round
- Prep time
- 20 minutes
- Total Time
- 20 minutes + chilling
- Servings
- apx 3 cups
Who says cheesecake has to be sweet...or even baked, for that matter? The cheese here is savory, and “cake” refers to the shape of the dish. And instead of being served for dessert, it is spread on plain crackers as an opening to the meal.
Ingredients
- 1 1⁄2 cups Organic Valley Cottage Cheese
- 1 four-ounce tub Organic Valley Blue Cheese, room temperature
- 1 cup Organic Valley Ricotta Cheese
- 2 teaspoons minced fresh garlic, mashed with the back of a knife to paste
- 2 teaspoons minced fresh thyme
- 2 teaspoons finely grated lemon zest (grate only the yellow portion of the peel)
- salt and freshly ground black pepper to taste
- sprigs of fresh thyme
- water crackers
Directions
1. Puree the three cheeses in a food processor until smooth. Add garlic, thyme, lemon zest, salt and pepper; process until thoroughly combined.
2. Line a fine-meshed strainer with double thickness of cheesecloth with the ends overlapping the strainer edges. Alternatively, line a shallow bowl with overlapping layers of plastic wrap. Transfer cheese mixture to strainer or bowl; smooth the top and fold cheesecloth/plastic wrap back over mixture. Chill overnight.
3. Unfold the flaps, turn the cheesecake onto a platter and gently pull off cheesecloth/plastic wrap. Garnish cheesecake with thyme sprigs and serve with water crackers.
Copyright by Terese Allen
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