OLIVE You Cheesecake for My #SixteenCheesecakes Party

Jake and I are celebrating 16 years of marriage tomorrow. Sweet sixteen. On one hand that feels like a lifetime; on the other, it seems to have passed in the blink of an eye.

In this past sixteen years, we've had two boys, lived in two states and five different houses, and juggled probably a dozen different jobs between us. We've traveled to Oregon, Washington, Alaska, Florida, Texas, New Mexico, and Arizona; we've visited Italy and Costa Rica. We've SCUBA'd, zip-lined, canoed, and tangoed. It's been an amazing adventure.

But it's also been work. A lot of work. Don't let anyone tell you that marriage is easy. Maybe that is what makes the celebrations all the more sweet.

So, why cheesecakes? you ask. Well, we had seven cheesecakes at our wedding instead of a traditional wedding cake. So, it seems a fitting way to commemorate the occasion.

Last year I rallied some blogging friends to help me celebrate my 15th wedding anniversary. I was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes. 

It was such a hit and I had so much fun that I decided to see if I could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of my favorite foodie bloggers.

More than #SixteenCheesecakes

An InLinkz Link-up

OLIVE You Savory Cheesecake

I wanted to try my hand at a savory cheesecake and decided I like the play on words: olive you. I love you. Okay, it's cheesy...but this is a cheesecake party. My gluten-free crust didn't hold together as well as I had hoped, but it was delicious.

Ingredients 

makes three 4" cheesecakes

Crust

• 1-1/4 C gluten-free bread crumbs
• 1/2 C finely chopped pecans
• 1/3 C butter, melted
• 1 T crumbled bleu cheese

Filling

• 8 ounces cream cheese, softened
• 4 ounces mascarpone
• 8 ounces sour cream
• 2 T gluten-free flour blend
• 1/4 t freshly ground salt
• 1/4 t freshly ground pepper
• 1 large egg, lightly beaten
• 1 large egg yolk
• 2 T olive tapenade

Topping

• 8 ounces sour cream
• 1 T whiskey
• pitted green olives for garnish

Procedure

In a small bowl, combine bread crumbs, pecans, and crumbled bleu cheese.

Stir in melted butter. Press onto the bottom of a greased springform pans. Place pans into freezer and make the filling.

Preheat oven to 350 degrees F. In a large bowl, beat the cream cheese, mascarpone, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in olive tapenade and pour on top of crusts. Place on baking sheet. Bake for 50 to 55 minutes or until center is almost set.

While the cheesecake bakes, prepare the sour cream topping. Spoon topping over cheesecake and return to the oven for 5 minutes. Leave oven ajar and let cool for 1 hour.

Loosen edges of cheesecake from pan with a knife. Cool for another hour. Then, refrigerate for another hour.

To serve, remove rim from pan. Top cheesecake with halved olives, if desired.

Happy Anniversary, my Love!

Looking forward to trying all these cheesecakes from my blogging friends. 

Which one do you want to try first?