Savory Sour Cream Chives Cheesecake with Potato Chip Crust
A kettle potato chip crusted savory cheesecake reminiscent of a sour cream and onion chips and dip, but a much more elegant appetizer.
Servings: 8
Ingredients
- 1 8 oz. bag kettle cooked or ruffled potato chips
- 4 spring onions thinly sliced
- 2 tablespoon butter
- 1 pound full-fat non-whipped cream cheese
- 1/3 cup sour cream
- 1 tablespoon chopped chives
- Extra chives for decorating
- Sour Cream for topping optional
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- sea salt white pepper
- 4 eggs
- chives for garnish
Instructions
- Preheat oven to 475
- Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into pans. Bake for five minutes. Set Aside.
- Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.
- Whip cream cheese in food processor. Once smooth, add in sour cream, chives, spring onion, garlic powder.
- Add eggs one at a time.
- Pour into pans and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes until set. Cheesecake should be a little jiggly.
- Turn oven off, open oven door and allow to rest for 15 minutes.
- You can choose to serve warm with crackers or bread toasts.
- If refrigerated, bring to room temperature before serving.
Notes
I used two six inch spring form pans. You could also make one cheesecake in a 10 inch pan. Adjust baking times to 10 minutes 1t 475 and then 20 minutes at 250.
I make one cheesecake with chives placed on top and one cheesecake topped with sour cream, chopped chives and some potato chips.