Savory Pepper Herb Cheesecake Recipe
This delicious pepper herb cheesecake is meant to be served as a part of the meal. Prepared with ricotta cheese in a rye or pumpernickel crust, the cheesecake is flavored with fresh herbs medley and grated lemon peel. Baked till set, this savory cheese cake is to best served warm and fresh.
Ingredients
CRUST 1 1/4 cups fresh dark rye or pumpernickel bread crumbs (about 2 slices, processed in blender or food processor)
3 tablespoons melted margarine
FILLING
1 container (15 ounces) Light Ricotta Cheese
1/2 cup half-and-half
2 tablespoons flour
2 eggs
1/3 cup chopped mixed fresh herbs (such as parsley, basil, mint, tarragon, rosemary, thyme and oregano)
1/4 cup chopped fresh chives or green onion tops
1 1/2 teaspoons finely grated lemon peel
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
Directions
Lightly grease sides of 8- or 9-inch springform pan.
Combine crust ingredients; press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine ricotta cheese, half-and-half and flour; blend until smooth.
Add eggs, one at a time; blend until smooth.
Blend in fresh herbs, chives, lemon peel, salt and pepper.
Pour into crust; bake at 350°F 30 to 35 minutes or until center is just set.
Remove to wire cooling rack; cool to room temperature.
Remove side of pan.
Cut into wedges to serve.
Combine crust ingredients; press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine ricotta cheese, half-and-half and flour; blend until smooth.
Add eggs, one at a time; blend until smooth.
Blend in fresh herbs, chives, lemon peel, salt and pepper.
Pour into crust; bake at 350°F 30 to 35 minutes or until center is just set.
Remove to wire cooling rack; cool to room temperature.
Remove side of pan.
Cut into wedges to serve.
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