First, we start off with a pie dough recipe which you can optionally infuse with the Havarti cheese of your choice (we’re thinking Dofino Havarti with Basil or Jalapeño can both work out very well here). Once you have your own pie dough ready, put it to use with the healthy Red and Golden Beet Tart recipe to follow.

Now, I know some of you may be thinking, “Beets aren’t very delicious!”   Well, this recipe may have you change your mind. What’s more is that beets are loaded with antioxidants and Havarti is inherently a healthy cheese. Looks like a win-win situation to us!

Be sure to visit Dofino for more Havarti cheese recipes. With over 15 pages of recipes (and growing), there’s sure to be something to please even the most selective taste buds!

Pie Dough
MAKES DOUGH for 9 x 16 x 1-inch baking pan

Sure, you can buy pizza dough in the store or pick some up from a local bakery, but making it yourself is quick, easy, and grounds for ultimate bragging rights. This dough works great with this pizza recipe…
Prep: 15 Cook: 30 Total: 45 minutes

Ingredients
2 cups all purpose flour
¾ teaspoon salt
7 ounces (14 tablespoons) Lurpak® Unsalted Butter

Methods

1. In food processor bowl, combine flour, salt, and butter. Process until mixture becomes a coarse meal.
2. With machine on, add ¼ cup of ice water in a steady stream. Test dough, if dry, then add remaining water one tablespoon at a time until dough pulls together.
3. Transfer dough onto a lightly floured surface. Pat into a rectangle, wrap, and refrigerate for one hour or until ready to use.

Red and Golden Beet Cheese Tart
SERVES 8

Beets are packed with antioxidants and, of course, flavor. Paired with goat cheese, Havarti with Dill, and Saga Blue Brie, this handmade tart offers sophisticated gourmet flavor any day of the week. Here is the recipe for the pie dough we use below…
Prep: 20 Cook: 25 Total: 45 minutes

Ingredients
All-purpose flour, for dusting
1 recipe pie dough
1 ½ pounds (without greens) red and golden beets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 pound soft goat cheese, room temperature
½ cup (2 ounces) grated Saga® Blue Brie
1 cup (4 ounces) grated Dofino® Havarti with Dill
2 teaspoons finely chopped fresh thyme,
plus about 1 teaspoon whole leaves
Freshly ground pepper

Pan: 9 X 13-inch rimmed baking sheet
Methods

1. Preheat oven to 375°F. On a lightly floured surface, roll pastry into 13 x 17-inch rectangle. Transfer to a 9 x 13-inch sheet pan, leaving a 1-inch overhang on all sides. Tuck edges of dough under to create a double thickness; press firmly against pan. Prick dough with a fork. Refrigerate 30 minutes.
2. Cover dough with parchment or foil, leaving a ½-inch rim uncovered around the edge. Scatter pie weights or dried beans over paper and bake until golden brown, about 30 minutes. Remove weights and parchment. Let shell cool completely. (Leave oven on.)
3. Trim all but 1 inch of stems from beets; rinse. Toss with oil and 1 teaspoon salt. Transfer to baking sheet; cover tightly with foil and roast until tender, 45 to 60 minutes. When cool enough to handle, peel beets and cut into thin rounds.
4. Raise oven temperature to 425°F. Combine goat cheese, Saga® Blue Brie, ½ cup Dofino® Havarti, and chopped thyme. Season with pepper. Spread mixture evenly over pastry.
5. Arrange beets over cheese mixture, overlapping slices slightly and alternating colors. Sprinkle remaining Dofino® Havarti and thyme leaves on top. Drizzle with olive oil, and season with salt and pepper. Bake until golden brown, about 25 minutes. Serve warm.

Who doesn’t like cheesecake?  Here is a simple New York style cheesecake recipe that aims to please!

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/4 cups sugar, divided
4 (8 ounces) packages cream cheese, softened
2 tsp. vanilla extract, divided
1 (16 ounce) container sour cream, divided
4 large eggs
2 cups sliced fresh strawberries

1.  Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over the sides.  Stir together cracker crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan.

2.  Beat cream cheese, 1 cup sugar, and 1 tsp. vanilla at medium speed with and electric mixer until well blended.  Add 1 cup sour cream, beating well.  Add eggs, 1 at a time, beating at low speed just until blended after each addition.  Pour over crust.

3.  Bake at 325 degrees for 40 minutes or until center is almost set.  Stir together remaining sour cream, 2 Tbsp. sugar, and 1 tsp. vanilla until well blended; carefully spread over cheesecake.

4.  Bake 10 more minutes.  Cool on a wire rack 30 minutes.  Cover and chill at least 4 hours or up to 24 hours.  Lift cheesecake from pan, using foil sides as handles.  Top with strawberries just before serving.  Store leftover cheesecake in refrigerator.

With Thanksgiving just around the corner, we went back and pulled this recipe out of the archives.  This is great cheesecake to have around Thanksgiving - Pumpkin Cheesecake!

Crust:
1 1/4 cups graham cracker crumbs or vanilla wafer crumbs
1/2 cup finely chopped walnuts
5 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon ground nutmeg

Filling:
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
4 eggs
1 can (15 ounces) pumpkin
1 teaspoon pure vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Whipped cream

Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press onto bottom and 2 inches up side of 10-inch springform pan; set aside.

For the Filling, beat cream cheese and sugars in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, vanilla and spices; beat until smooth. Pour into crust.

Bake 70 to 75 minutes or until top is lightly browned and center is almost set. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hour or overnight. Garnish with whipped cream and enjoy!

Here’s a great tasting Caramel Pecan Cheesecake recipe!  If you’re a fan of cheesecakes, you’ll love this one.

50 Vanilla Wafers, crushed equal to about 1-1/2 cups
1 cup chopped Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 325°F. Use a 13×9-inch pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts, butter and press onto the bottom of the pan. Refrigerate until ready to use.

Beat cream cheese and sugar in large bowl with a mixer until well blended. Add sour cream, flour, vanilla and mix well. Add 1 egg at a time and mixing on low speed after each just until blended. Pour over crust.

Bake for 45 min. or until center is almost set. Cool and refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping and top with remaining nuts. Let stand until topping is set.

2 cups Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Mix graham crumbs, margarine and 1/4 cup of the sugar then press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended.  Add dry gelatin mix; mix well.  Stir in peaches and whipped topping. Spoon over crust; cover.

Allow to chill for 4 hours or until firm. Store leftovers in refrigerator.

New York-Style Strawberry Swirl Cheesecake

1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. melted butter
5 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1/3 cup Strawberry Jam

Preheat your oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.

Mix cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.

Bake for 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Decadent Chocolate Chunk Cheesecake

18 OREO Chocolate Sandwich Cookies , crushed
1/4 cup butter, melted
3 (8 ounce) packages Cream Cheese, softened
3/4 cup sugar
1/2 cup sour cream
3 eggs
12 (1 ounce) squares Semi-Sweet Baking Chocolate, divided
1/2 cup whipping cream

Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.

Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.

Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.

A simple Cream Cheese pie crust will make any pie stand out!

1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 1/2 c. all-purpose flour

Mix softened cream cheese and butter until smooth.  Add flour into cream cheese and butter.  Mix in with hands.  Finally, shape dough into 2 balls of equal size and place into separate pie pans.  This recipe makes 2 small pies crust or 1 large deep dish pie.

Chocolate Vanilla Swirl Cheesecake

If you love cheesecake, you’ll love this recipe!

20 Oreo Chocolate Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 squares of semi-sweet baking chocolate, melted and cooled
Prehead over to 325 degrees.  Line 13×9-inch baking pan with foil with ends extending over the side of the pan.  Mix cookie crumbs and butter, pressing firmly onto the bottom of prepared pan.  Bake for 10 minutes.

Beat cream cheese, sugar and vanilla in a large bowl until well blended.  Add sour cream, mix well.  Add eggs one at a time, mixing until belended.  remove 1 cup of the batter, set aside.  Stir melted chocolate into the remaining batter in a large bowl, pour over crust.  Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with a knife several times for the swirled effect.

Bake for 40 minutes or until center is almost set.  Cool and refrigerate for at least 4 hours or overnight.  Use extended foil to lift cheesecake from the pan before cutting to serve.  Store in the refrigerator.

ENJOY!

Black Forest Cheesecake

20 Oreo Chocolate cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz.) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
6 squares of Semi-Sweet Baking Chocolate, melted
4 eggs
2 cups thawed Cool Whip whipped topping
1 can (21 oz.) cherry pie filling

Preheat oven to 325 degrees.  Line 13×9 inch baking pan with foil, with ends extending over the sides of the pan.  Mix cookie crumbs and butter, press firmly onto the bottom of prepared pan.  Bake for 10 minutes.

Beat cream cheese, sugar and vanilla in a large bowl until well blended.  Add sour cream and chocolate, mix well.  Add eggs one at a time, mixing until blended.  Pour over crust.

Bake 40 minutes or until center is almost set.  Cool.  Let refrigerate for at least 4 hours or overnight.  Lift cheesecake out from pan using foil handles.  Top with whipped topping and pie filling.

Enjoy!