Dark long shadows dramatically throw themselves across the room. My deceitful friends, shadow and sunshine, conspire to trick. It looks like it should be warm. It feels like it’s warm. I rock steadily away in my chair reading. I let my blanket slip to the floor. My tea sat until it was cool and that’s just right. I forget where I am and allow myself to be pulled in. Into the story. Into the trick. Then suddenly a shiver. Sharp and startling. The sun’s intense light and heat slip into muted colors of darkness. Cool and cruel. From one extreme to the next in mear moments.
I am so thankful for a season of holidays. The change from summer to winter would leave an unbearable whiplash if not for all the merriment helping us to pass dark afternoon hours. Parties, dresses, cocktails, and lights keeping the wolf at the door. I’m so thankful. And here’s another thing to be thankful for. Savory chive cheesecake. Have you ever had? It’s worth a little party all on its own. Rich. Complex. Creamy. Unexpected. Wrapped in a phyllo crust with a satisfying crunch. Crank up the oven and turn on some music, let’s party.
All The Deets
Somewhat like a baked cheese ball in a crispy crust, this savory chive cheesecake works very well as an addition to a holiday cheeseboard. It can be cut into long narrow wedges, cubed or even sliced to be served with cured meats and pickles or olives. It can also be served as a first course for a formal meal. Or as a cheese course after the meal with a deep glass of red.
Savory Chive Cheesecake
A savory twist on a classic favorite. Chive cheesecake is a great addition to a cheese board or served as an unexpected accompaniment to a salad or meat course.
- 16 sheets frozen phyllo dough thawed
- 2 oz butter (4 Tbsp) melted
- 16 oz Cream cheese softened
- 2 large eggs
- .50 oz all-purpose flour (2 Tbsp)
- 2 oz fresh chives (1 cup) finely chopped
- .10 oz white pepper (½ tsp.)
- .05 oz salt (¼ tsp)
preheat oven to 350°F
Place one sheet of phyllo dough on a clean counter and brush with the melted butter. Repeat layering 3 more sheets on top of the first and buttering each sheet. Transfer the buttered stack of phyllo to a prepared 9 or 10 inch round casserole gently pressing it to fit into the corners and along the sides. Repeat, overlapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust.
In the bowl of a stand mixer add cream cheese, eggs, flour, chives, white pepper, and salt. Whisk on high 2-3 minutes until smooth and fluffy.
Scoop the cream cheese mixture into the center of the phyllo crust and spread it into an even layer.
Bake for 30-40 minutes until the cream cheese is just barely set in the center and the edges of the phyllo crust are golden brown.
Serve at room temperature or chilled. It can be covered and stored for up to a week in the fridge.
Roasted squash and chive salad
A combination of roasted squash and fresh vegetables for a perfect fall side dish or used as a topping for a savory chive cheesecake.
- the necks of 2 butternut squash pealed and diced
- a large handful of fresh spinach washed and torn
- black pepper
- fresh chives to taste chopped
- olive oil
Preheat the oven to 400°f
add the diced squash to a foil or parchment-lined rimmed baking dish. sprinkle with olive oil, salt, and pepper to taste and toss to coat.
Bake for about 30 minutes or until squash is fork-tender. Let cool.
Combine the cooled squash, spinach, and chives in a medium bowl. season with salt and pepper to taste.
It can be served as a salad or as a topping to savory cheesecake. Serve the same day.
Thank you for reading. I am so glad you are here! If you are looking for more stories one of my favorites is here. Looking for Thanksgiving recipes? This stuffed squash is really good and this bread is always a wow! If you make one of these recipes I’d love to see it! Tag @amessybunkitchen in your social media posts so I can see how it turned out for you!