Recipe: Savory Cheesecakes with Cheddar-Nut Crust (toaster oven, serves 1-2 or 4-6)

SAVORY CHEESECAKES

"While sweet cheesecakes make delicious desserts, savory cheesecakes make excellent appetizers, first courses, or even lunches when eaten hot or cold with a small green salad. They are rich, but well worth the calories now and again. Try spreading this cheesecake on slices of the Artisan Whole Wheat-Walnut Loaf for a delicious appetizer."

FOR THE CRUST:
4 (3-inch) whole-grain or water crackers
1 tablespoon butter
1/2 cup grated sharp cheddar cheese
1/4 cup walnuts

FOR THE FILLING:
2 packages (8 ounce each) cream cheese, room temperature
1 (11 ounce) package goat cheese
3 eggs
2 ounces feta cheese
1/2 cup grated sharp cheddar cheese
1 cup sour cream
6 cloves garlic, pressed
Leaves from 2 to 3 sprigs fresh thyme

TO MAKE THE CRUST:
Combine the crackers, butter, cheddar cheese, and walnuts in the bowl of a food processor or blender. Process until they form coarse crumbs.

Divide the crumbs evenly among 4 individual-size springform pans and press them down using a spoon or smooth, round meat pounder; set aside.

Preheat the toaster oven to 300 degrees F.

TO MAKE THE FILLING:
Cream together the cream cheese, goat cheese, eggs, feta, cheddar cheese, sour cream, garlic, and thyme with a whisk or a handheld electric mixer until the mixture is light and fluffy.

Divide the mixture among the 4 pans, lightly tapping each pan on the countertop to even out the mixture.

TO BAKE AND SERVE:
Bake the cheesecakes for 10 minutes, until just golden at the edges. Eat while warm, or refrigerate for at least hours or overnight before serving.

To drink:
Choose from the repertoire of easily available domestic sparkling wines: Poederer Estate, Gloria Ferrar, Domaine Chandon, or Gruet.

Servings:
4-6 as an appetizer
1-2 as a lunch
Source: The Gourmet Toaster Oven by Lynn Alley