New Year's Eve Party Food- Parmesan Artichoke Cheesecake Countdown Clock and Mini Time's Square (Cheese) Balls
Make a Parmesan Artichoke Cheesecake Countdown Clock for your New Year's Eve party
New Year's Eve Recipes
new years appetizer, parmesan artichoke, savory cheesecake
Servings: 18in Round Pan
Author: Beth Jackson Klosterboer
40Town House Sea Salt Pretzel Thins
1/4cupfreshly grated Parmesan cheese*
16ounces2 blocks cream cheese, softened and divided
1cupfreshly grated Parmesan cheese*
1/2teaspoonsaltplus more, to taste
2 - 10or 12 ounce jars marinated artichokes
*Being the Parmesan flavor is very pronounced in this cheesecake I highly recommend using Parmigiano-Reggiano Cheese.
8inchround springform pan
non-stick baking spray
9inchx 13 inch baking pan
black food coloring
coupler and #3 and #6 pastry tips
Preheat oven to 325 degrees Fahrenheit.
Spray the springform pan with non-stick spray.
Bring a pot of water to a boil.
Pour the Town House Pretzel Thins in the bowl of a food processor.
Pulse to fine crumbs.
Add Parmesan Cheese and butter and pulse until it resembles wet sand.
Press crumb mixture into the bottom of the springform pan.
Bake for 8-10 minutes until the crust starts to brown around the edge of the pan.
Cut two ounces of cream cheese off one block and reserve for later.
Clean food processor bowl, and place remaining 14 ounces of cream cheese inside.
Pulse until creamy and smooth.
Add the sour cream, Parmesan cheese, roasted garlic, egg, egg yolk, and salt.
Pulse until well combined.
Add artichokes, and pulse until chunky.
Add more salt and pepper to taste.
Pour cheesecake filling over crust and spread into an even layer.
Wrap bottom of springform pan in tin foil.
Set in the 9x13 baking pan, set it in the hot oven, pour hot water into the baking pan, being careful to not spill any into the cheesecake.
Bake for 40 minutes.
Turn off oven, open oven door, and allow cheesecake to remain in oven for 15 more minutes.
Remove cheesecake from water bath and allow it to cool at room temperature for an hour. Refrigerate for at least 4 hours or up to several days.
Remove from springform pan and set on a serving platter.
Stir black food coloring into the reserved 2 ounces of cream cheese and put it in a pastry bag fitted with a #3 pastry tip.
Pipe on 1 through 12 onto the round cheesecake in a clock sequence.
Change the tips and put the #6 tip on the pastry bag.
Pipe on the hands of the clock.
Refrigerate until you are ready to serve.
I popped my cheesecake in the freezer and will thaw it on New Year's Eve before the party.
You can serve the cheesecake all on it's own, or with more Town House Sea Salt Pretzel Thins or some Town House Sea Salt and Olive Oil Flatbread Crisps.
To make the chocolate ganache, heat 6 ounces of semi-sweet chocolate with 1/2 cup heavy whipping cream on high in the microwave for 30 seconds, then stir, and heat for 15 second increments, stirring after each until melted.
Serve with Town House Sea Salt Pretzel Thins.
To make my cheese balls, I crushed 10 Town House Sea Salt and Olive Oil Flatbread Crisps to fine crumbs then blended 4 ounces cream cheese with 4 ounces garlic and herb Boursin cheese, 1/4 cup Parmesan cheese, and 4 ounces Italian blend shredded cheese. I scooped out a tablespoonful and wrapped it around a black stir stick and sprinkled on the crumbs.
New Year's Eve Party Food- Parmesan Artichoke Cheesecake Countdown Clock and Mini Time's Square (Cheese) Balls https://hungryhappenings.com/new-years-eve-party-food-recipes/