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Prep 30 mins
Cook 2 hrs
I've never made this...but I have eaten it!! It was wonderful! (we had it at a wine and cheese party)
- Preheat oven to 300 degrees.
- Brush 9 inch diameter springform pan with 1 tbls melted butter.
- Finely grind crackers in processor.
- Mix cracker crumbs, parmesan and 5 tbls melted butter in a med bowl to blend. Reserve 1/2 cup of crumb mixture for topping; press remaining onto bottom and sides of prepared pan.
- Refrigerate while preparing filling.
- Using an electric mixer, beat cream cheese and eggs in a large bowl until smooth.
- Mix in remaining ingredients, pour filling onto crust.
- Sprinkle with remaining crumbs.
- Place cheesecake on a rimmed baking sheet. Bake until filling no longer moves in center when gently shaken, about 2 hours.
- Cool 30 minutes.
- Serve warm or at room temperature.
Loved taste. Only gave 4 stars because the crust did not hold together well. Needed more butter. I used grated parmesan out of the can and would use fresh next time. I used double the country ham in smaller dice. For an appetizer I would reduce the amount of filling by half because it was too tall to make small slices. I could not imagine cutting this huge cheesecake into 12-15 servings and eating a whole piece at one setting. Very Rich. Everyone who ate it enjoyed the flavor.
Wonderful. We made it for a family brunch and everyone loved it. I use Ritz crackers in place of oyster crackers.
To anyone who reads this review... TRY THIS RECIPE, It's a WINNER!! I have made this recipe several times, I was actually just checking to see if it was already posted because I was going to post it myself. This is a staple of Chef Marcel Desaulniers on the menu at The Trellis in Williamsburg VA. This is really such a wonderfully flavorful first course, or you could serve it with a salad as a nice lunch dish. It has a creamy richness to it so if you're serving it as a first course, do put it over some dressed greens to balance and slice the pieces on the small side.