Cheesecake with Cherry Pecan Cracker Crust

This savoury non-dessert style cheesecake can be prepared ahead, making it ideal for casual entertaining. Garnish with sprigs of fresh thyme and dried cherries.

Crust:
4 oz shredded wheat style crackers, such as Triscuits
⅔ cup tart dried cherries, chopped
⅓ cup pecans
2 Tbsp. brown sugar
2 tsp. fresh thyme leaves, chopped
2 tsp. paprika
¼ tsp. cayenne pepper
3 Tbsp. unsalted butter, melted

Cheesecake:
1 (8 oz) pkg cream cheese
5 oz Parmigiano Reggiano cheese
⅓ cup ricotta cheese
⅓ cup sour cream
2 tsp. Dijon mustard
½ tsp. kosher salt
2 large eggs

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line the bottom of a 7" spring form pan with parchment paper. Lightly butter the paper and set aside.

Make the Crust:

Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika and ⅛ tsp. of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set, about 15 minutes. Cool on a wire rack and set aside.

Make the Cheesecake:

Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown, about 40-50 minutes.

Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.

Makes 8 servings.