Pickles are something you tend to crave every now and then, or just a garnish you put on your burger, rather than something around which you center a dish. So when I came across Delish’s recipe for pickle cheesecake, I thought this would be just one more of those questionable savory-sweet desserts.
But then I watched Delish’s how-to video for the dish and thought it actually didn’t look half bad. Once I threw away the belief that it was a gag-inducing dessert, it showed promise as a savory dip or appetizer.
Delish’s pickle “cheesecake” includes a pretzel and butter crust. Cream cheese, goat cheese, sour cream, pickle juice, eggs, parmesan, chopped pickles, garlic, dill, salt and pepper, red pepper flakes and onion powder make up the batter.
Delish uses a springform pan, and I had one, too. But there are alternatives if you don’t, like lining a regular pan with parchment paper so you can lift the “cake” out after it’s done. Or just leave it in the pan when you serve it, though you won’t have as impressive of a presentation.
To the recipe!
Preheat your oven to 325 F. Spray the sides and bottom of the pan to prevent sticking. Crush up your pretzels (I used a food processor).
Add the melted butter and mix.
Pack down your pretzel crust in the bottom of your pan.
Next, mix together the softened cream cheese, goat cheese, sour cream and pickle juice (yes, pickle juice).
Add three eggs to this mixture, beating them in one at a time.
Add seasonings and fold them into the cheese batter.
Mix in a half cup of finely chopped dill pickles.
Pour half the batter on top of the pretzel crust, then add a cup of the chopped dill pickles.
As a side note, I thought the large jar of pickles I bought would be enough for the recipe, but I ended up needing more for the garnish. This could be because I minced the pickles in a food processor and they reduced in size more than if I’d hand chopped them in slightly bigger pieces. Just make sure you have plenty of pickles on hand!
Add the rest of the cheesecake batter on top of the pickle layer and pop the pan into the oven.
Delish says to cook the cheesecake for about an hour until the edges of the cheesecake are starting to brown and the center is set.
Some cheesecake recipes say that to avoid cracks, you should cook the cheesecake in a water bath and slowly cool it. I failed to read this until after my cheesecake was done. Whoops!
Delish says to chill the finished dish at least two hours.
Remove the sides of the springform pan and top the chilled cheesecake with more minced pickles and dill.
Serve with toasted bread or crackers.
Verdict? I can’t imagine wanting to eat this by the slice, or at least not a very big slice. But as a spread, it was good!
If you’re a fan of pickles, dill and dairy, you’ll love this recipe. Those who like to snack on fermented food or add extra brine to their martini (like me) will, too.
For a less pickle-y version of the cheesecake, I’d skip the chopped pickle layer in between the two layers of cheese batter. You still get the pickle essence but it’s a little less predominant.
Of course, the lactose-intolerant dairy detractors and pickle haters will want to pass on Delish’s recipe.
However, I’m thinking this would be the perfect pickle appetizer to serve at someone’s baby shower. Hold the ice cream.