Savory Black Garlic & Brie Cheesecake

This Savory Black Garlic and Brie Cheesecake is absolutely divine. The texture is satiny smooth with a delicate rosemary cracker crust. The sweet black garlic and earthy brie melt together to create rich robust flavors with a pungent balsamic reduction glaze that’s literally, the topping on the cake.

Black Garlic and Brie Cheesecake with fresh rosemary and butter cracker crust topped with a balsamic reduction glaze.
Savory Black Garlic and Brie Cheesecake

Inspiration

I’ve been dreaming about this cheesecake for 5 years now. I can remember seeing a savory cheesecake on the cover of a local food magazine that was dark in color and made with roasted garlic. The recipe inspired me and a savory cheesecake has been on my mind ever since. I always say, the longer you wait the better things will be….. Five years later, well, I blew myself away with the perfection of this recipe dream come true.

The day I discovered black garlic on a white sand beach in Kona Hawaii.
The day I discovered Black Garlic.

This is the day I fell in love with black garlic. This was my face after biting into the soft beautiful black morsel that melted gently through my teeth with sweet sensations of creamy rich goodness. It was refreshing and not at all what I was expecting. My best friend Katie brought them, skinned and ready to pair with cheese, crackers and salami. I went straight away to purchase this wonderful new ingredient at the big box store near by.

Who said cheesecake was just for dessert? That’s right, nobody.

Ingredients:

  • 1 lb. Brie – mine was a few days after the sale by date meaning it was at its peak ripeness and full flavor.
  • 20 bulbs of Black Garlic (15 for the filling and 5 to garnish the top)
  • 1 lb. cream cheese
  • 3/4 Cup Brown Sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 4 Tablespoons All Purpose Flour
  • 2 sleeves butter crackers
  • 1/2 cup butter
  • 2 teaspoons Fresh chopped rosemary
  • 1 1/2 cups balsamic vinegar

The first step to making this recipe is get all your ingredients out so they can be as close to room temp as possible. I’m impatient, so my cheese and eggs were still cold, but no worries, have fun! Enjoy yourself while you’re in the kitchen because this is gonna be a hit! I promise.

Brie cheese rind shaved off with copper vegetable peeler on a cutting board next to a bowl of black garlic.
Brie rind shaved with vegetable peeler and black garlic.

The Process:

Now that your eggs and cream cheese are on the counter chillin, peel the rind off the brie with a vegetable peeler and cut into quarters. (This step was satisfyingly easy and I recommend doing this first while the brie is still cold.) Then peal 15 bulbs of black garlic and set aside.

Make the crust in the food processor by pulsing 2 sleeves of butter crackers with 2 teaspoons of fresh rosemary (or 1 tsp. dried). Run the food processor on high and drizzle in 1/2 cup of melted butter.

Pour the crust ingredients in the bottom of a 12 inch springform pan and press down firmly.

Butter cracker and fresh rosemary crust for a savory black garlic and brie cheesecake.
Butter Cracker and Fresh Rosemary Crust

Next, pulse the brie and black garlic in a food processor on high several times. Scrape the sides and give this sticky mess a little stir to separate the big chunks and pulse on high several more times until it’s all mixed together and all the big chunks are gone.

Black garlic and brie cheese in a food processor for a savory cheesecake recipe.
Black Garlic and Brie

Now’s the time to pre-heat the oven to 300°

Transfer the sticky brie and black garlic to a stand mixer with the paddle attachment. Mix on high with 1 pound of cream cheese for 30 seconds.

Scrape down the sides and add 1/2 cup of Brown Sugar and 1/2 teaspoon salt. Mix another 30 seconds on high or until smooth.

Add eggs one at a time with one Tablespoon of flour and mix on medium speed until just incorporated. Scrape down the sides after each addition.

Pour the badder inside the prepared springform pan with the rosemary and butter cracker crust.

Bake this cake in the center of the oven for 50 minutes or until the sides are set and the center is slightly jiggly.

Savory Black Garlic and Brie Cheesecake Recipe
Savory Black Garlic and Brie Cheesecake Recipe

Remove the cheesecake from the oven and let it cool for a couple hours until it reaches room temperature.

Make the balsamic reduction glaze by boiling 1 1/2 cups of balsamic vinegar and 1/4 cup of brown sugar over medium low heat for 20 minutes. Turn off the heat and let the glaze cool before pouring it over the top of the cake.

Balsamic Vinegar Reduction with Brown Sugar
Balsamic Vinegar Reduction

Refrigerate the cake for at least 4 hours or overnight.

Garnish with fresh rosemary and black garlic sliced into quarters.

Serve this cake anytime of day. It’s that good. It pairs well with coffee and wine! Make it a meal served next to a fresh garden salad or as an appetizer with a glass of Pinot. 🍷 I’ve been eating it for breakfast with a huge smile on my face. It’s sooooo good.

Savory Black Garlic and Brie Cheesecake recipe topped with fresh rosemary
Savory Black Garlic and Brie Cheesecake

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Black Garlic and Brie Cheesecake with fresh rosemary and butter cracker crust topped with a balsamic reduction glaze.

Savory Black Garlic and Brie Cheesecake

Savory cheesecake made with sweet black garlic and earthy brie on a rosemary cracker crust topped with balsamic reduction.
Prep Time 20 mins
Cook Time 50 mins
Chill Time 6 hrs
Total Time 7 hrs 10 mins
Course Appetizer, Pastry, Snack
Cuisine American, French
Servings 16
Calories 328 kcal

Equipment

  • Food Processor

Ingredients
  

  • 2 sleeves butter crackers
  • 2 tsp fresh rosemary chopped
  • ½ cup butter melted
  • 1 lb brie
  • 20 bulbs black garlic
  • 1 lb cream cheese
  • ¾ cup brown sugar
  • ½ tsp salt
  • 4 eggs
  • 4 tbsp all purpose flour
  • 1 ½ cups balsamic vinegar

Instructions
 

  • Prepare a 12" springform pan with cooking spray and set aside.
  • Make the crust in a food processor with the S blade attachment by pulsing crackers and rosemary on high several times.
  • Run the food processor on low speed and pour in melted butter.
  • Pour cracker crumbs in the bottom of the springform pan and spread out evenly before pressing down firmly with the palms of your hands and set aside.
  • Peal the rind off the brie using a vegetable pealer and cut into quarters.
  • Peal 15 bulbs of black garlic and add to a food processor with the brie and pulse on high several times.
  • Scrape the sides of the food processor and run again on high speed.
  • Work the brie and black garlic until there are no more big chunks and it's all mixed together.
  • Pre-heat oven to 300°
  • Transfer the brie and black garlic to a large bowl or in a stand mixer.
  • Mix brie and black garlic with cream cheese on medium speed for 1 minute.
  • Scrape down the sides of the bowl and add ½ cup brown sugar and salt.
  • Mix on medium speed for another 30 seconds.
  • Add 1 egg with 1 Tablespoon of flour a mix on medium speed until just incorporated. Repeat this step to use 4 eggs and 4 Tablespoons flour.
  • Pour badder into cracker crust and bake in the center of the pre-heated oven for 50 minutes.
  • Remove the cake and let cool to room temperature for about 2 hours.
  • Meanwhile boil 1 ½ cups of balsamic vinegar with ¼ cup of brown sugar on medium heat for 20 minutes.
  • Let balsamic reduction cool before pouring in the cake.
  • Refrigerate the cake for 4 hours or overnight.
  • Remove the spring form and garnish with black garlic.
  • Serve and Enjoy!

Nutrition

Calories: 328kcalCarbohydrates: 17gProtein: 9gFat: 24gSaturated Fat: 14gCholesterol: 116mgSodium: 418mgPotassium: 143mgFiber: 1gSugar: 15gVitamin A: 785IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Keyword Black Garlic Cheesecake, Brie Cheesecake, cheesecake, Savory Cheesecake
Tried this recipe?Let us know how it was!

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2 Comments

  • Teresa House
    January 15, 2021 6:04 pm

    Can’t wait to try this!

    • Desirae
      January 17, 2021 12:06 pm

      Teresa, I had so much fun making this recipe and you will too! The best part is taking the first bite! Pure JOY!

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