Hi everyone. Remember I told you I went backyard camping last week? Well, I have poison ivy all over me and I am itching like a #%&$^^&! I have never itched so much in my life so I will make this post brief so I can calamine up.
To the recipe! I have a really delicious savory Asparagus Cheesecake recipe for you that is great at room temperature and perfect the next day as leftovers. Speaking of leftovers, our cousin Rachel’s Bat Mitvah was this weekend and her mom, Lori, was able to have a wonderful brunch for the family the day after because she saved some of the food from the day before. She’s smart. No work except serving it up with recyclable paper and plastic products. See the video below with Cousin Rhonda (Rhonda of the famed Baked Brie recipe of Take Back the Kitchen) who has an idea for edible bowls for leftover brunch salads.
Enjoy the Cheesecake!
1 cup whole wheat bread crumbs
3 tablespoons butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 8 oz. container sour cream
½ cup whole wheat flour
½ teaspoon black pepper
3 cups finely shredded low fat Swiss cheese (like Alpine Lace)
½ cup chopped scallions
1 lb fresh asparagus, cut into ½” pieces and steamed until tender
Combine whole wheat crumbs and butter; press into bottom of a pie plate
Bake at 350°F for 10 minutes.
Beat cream cheese with electric mixer until smooth.
Add the eggs, beating well; add sour cream and continue beating until blended.
In a Food processor, puree the steamed asparagus. Add pureed asparagus to cream cheese mixture.
In another large bowl combine flour, pepper, Swiss cheese, green onions; toss to coat.
Stir together with cream cheese mixture
Pour entire mixture into a pie plate lined with parchment paper and bake for 45 to 50 minutes or until center is set.
Cover and chill if not serving right away. Feel free to garnish with steamed asparagus tips.