This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.

　　

Ingredients

Makes 12 to 16 (first-course) servings

　　6 tablespoons (3/4 stick) butter, melted

　　3 cups soup-and-oyster crackers (small saltine crackers)

　　1 cup freshly grated Parmesan cheese (about 3 ounces)

　　4 8-ounce packages cream cheese, room temperature

　　7 large eggs

　　2 cups grated Swiss cheese (about 8 ounces)

　　1 cup 1/2-inch cubes ham

　　1/3 cup chopped fresh chives

　　1 teaspoon salt

　　1/4 teaspoon ground white pepper

　　

Step 1

Preheat oven to 300°F. Brush 9-inch-diameter springform pan with 1 tablespoon melted butter. Finely grind crackers in processor. Mix cracker crumbs, Parmesan and 5 tablespoons melted butter in medium bowl to blend. Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and up sides of prepared pan. Refrigerate while preparing filling.

　　

Step 2

Using electric mixer, beat cream cheese and eggs in large bowl until smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet. Bake until filling no longer moves in center when pan is gently shaken, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)