Pate Cheesecake Recipe

Description

Indulge in the rich and savory flavors of our Pate Cheesecake recipe, brought to you by lovewithrecipes.com. This unique dish is perfect for weeknight dinners, offering a delightful combination of creamy textures and bold tastes. With a prep time of just 30 minutes and a total cooking time of 1 hour and 30 minutes, this recipe is ideal for those seeking a quick yet impressive culinary creation.

Recipe Information

• Cook Time: 1 hour
• Prep Time: 30 minutes
• Total Time: 1 hour and 30 minutes
• Servings: 12
• Keywords: < 4 Hours
• Calories per Serving: 172.3
• Fat Content per Serving: 16.3g
• Saturated Fat Content per Serving: 10.2g
• Cholesterol Content per Serving: 49.2mg
• Sodium Content per Serving: 164.6mg
• Carbohydrate Content per Serving: 4.1g
• Fiber Content per Serving: 0.3g
• Sugar Content per Serving: 0.5g
• Protein Content per Serving: 3.3g

Ingredients

• 1 crouton
• 3 tablespoons butter
• 1 packet gelatin
• 1/2 cup water
• 16 ounces cream cheese
• 8 ounces liver sausage (or Miracle Whip)
• 1/4 cup chopped onions
• 2 tablespoons mustard
• 1 lemon, juiced
• 1/2 cup diced pimientos

Instructions

1. Prepare Crust:

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   • Combine croutons and butter in a bowl, ensuring the croutons are evenly coated.
   • Press the mixture into the bottom of a springform pan, spreading it out evenly.
   • Preheat the oven to 350°F (175°C).
   • Bake the crust for ten minutes until it sets and turns golden brown.

2. Prepare Filling:

   • Soften the gelatin by sprinkling it over cold water in a small bowl. Allow it to sit for a few minutes until it absorbs the water.
   • Place the bowl over low heat and stir continuously until the gelatin is completely dissolved.
   • In a separate mixing bowl, combine the softened cream cheese and liver sausage (or Miracle Whip). Use a mixer on medium speed to blend them until smooth and creamy.
   • Gradually add the dissolved gelatin to the cream cheese mixture, mixing well to incorporate.
   • Stir in the chopped onions, mustard, lemon juice, and diced pimientos until evenly distributed throughout the filling.

3. Assemble and Chill:

   • Pour the prepared filling mixture over the baked crust in the springform pan, spreading it out evenly with a spatula.
   • Place the assembled cheesecake in the refrigerator to chill until firm, typically for at least 1 hour or until set.

4. Serve:

   • Once the cheesecake has set, remove the rim of the springform pan carefully.
   • Slice the cheesecake into individual portions and serve chilled.
   • Optionally, garnish with additional diced pimientos or a sprinkle of chopped parsley for added visual appeal.

Tips and Variations

• If you don’t have a springform pan, you can use any baking dish or pie plate that you have available. Just ensure it is well-greased before adding the crust and filling.
• The original recipe calls for 1/2 cup of lemon juice, but you can adjust this according to your taste preferences. If you prefer a milder lemon flavor, you can reduce the amount to 1/4 cup or adjust to taste.
• Feel free to experiment with different variations of cheese or additional mix-ins such as herbs, diced vegetables, or cooked meats to customize the flavor of your cheesecake.

Enjoy the creamy richness and savory goodness of this delightful Pate Cheesecake recipe! Perfect for entertaining guests or treating yourself to a special homemade indulgence. 🍰✨