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.
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