Pickle cheesecake is a thing and less disgusting than it sounds
It doesn’t happen often, but every now and then I get a huge craving for pickles. Correction: Kesbeke pickles. Nothing else. And no, I’ve never been pregnant, so that’s not the reason. But a pickle cheesecake? No, thanks. Or maybe…
My first reaction upon seeing the Delish video of a pickle cheesecake? Ew. No. Stop it. I’m not opposed to experiments, but those sour pickles with that sweet cream cheese? Surely that’s something you simply shouldn’t want.
True, you shouldn’t want that—and the creators of this recipe don’t want you to either, because it’s not sweet cream cheese at all. Nope, this is a savory cheesecake. With pretzels, goat cheese, Parmesan and dill. Among other things. Now, that does sound tasty. Like a kind of pickle dip in cake form. I might just have to try it, because it’s not difficult.
How to make the pickle cheesecake
- Preheat the oven to 160 degrees. Put the pretzels and butter in a bowl and mix well. Spread the mixture over the bottom of the springform pan and press it down. Set aside.
- Mix the cream cheese, goat cheese, sour cream and pickle juice together in a large bowl. Use a hand mixer until smooth and even. Add the eggs one at a time and mix them well into the mixture. Add the Parmesan, 80 grams of pickles, garlic, dill, salt, red pepper flakes and onion powder. Season with black pepper and mix everything until all the ingredients are evenly distributed.
- Spread half of the cheese mixture over the springform pan and smooth it into an even layer. Sprinkle 150 grams of pickles over it, then spread the remaining cheese mixture on top. Bake until the top is lightly golden brown, about 45 to 60 minutes.
- Remove it from the oven and let it cool completely. Cover with plastic wrap and refrigerate for at least 2 hours, and up to overnight.
- Ready to serve? Sprinkle the remaining pickles over the cake and use some dill as a garnish. Delicious with crackers or toasted bread.
Source: Delish
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