|Savory Cheesecake with Chève and Gremolata|
When an idea won’t go away, it’s time to preheat the oven. This Savory Cheesecake with Chévre and Gremolata is a recipe I could not get out of my head.
A ripple of gremolata (lemon, parsley, garlic) runs through the lemony filling, making a fine choice for first course or as a party appetizer.
|A ripple runs through it: preserved lemon, sautéed garlic, parsley, and capers.|
It’s my second cheesecake for Abby Dodge’s February #baketogether, the first being sweet, with pumpkin and blackberry flavors.
As I considered ways to adapt Abby’s original recipe, I wanted to use ingredients that I keep on hand so the recipe would become one that I could turn to without much effort. I kept thinking of that jar of preserved Meyer lemon and its lively citrus flavor and how nicely it would complement the tangy goat cheese.
And I thought of parsley for color and flavor. If we don’t have parsley on hand, things get ugly. It’s the primary component of a happy and healthy house rabbit’s diet. We go through a lot of parsley here.