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.


Difficulty LevelEasyHealth IndexJust Enjoy
Main Ingredient


 Dark rye bread slice/Pumpernickel bread slices2 , processed in blender / food processor to 1 1/4 cup crumbs (For Crust)
 Melted margarine3 Tablespoon
 Light ricotta cheese15 Ounce (1 Container)
 Half and half1⁄2 Cup (8 tbs)
 Flour2 Tablespoon
 Chopped mixed herbs1⁄3 Cup (5.33 tbs) (Fresh, Such As Parsley, Basil, Mint, Tarragon, Rosemary, Thyme And Oregano)
 Chopped fresh chives/Green onion tops1⁄4 Cup (4 tbs)
 Finely grated lemon peel1 1⁄2 Teaspoon
 Salt3⁄4 Teaspoon
 Cracked black pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1295 Calories from Fat 690

% Daily Value*

Total Fat 80 g122.5%

Saturated Fat 29.4 g147.1%

Trans Fat 0 g

Cholesterol 572.7 mg

Sodium 2365 mg98.5%

Total Carbohydrates 78 g26%

Dietary Fiber 5.7 g22.7%

Sugars 24.6 g

Protein 60 g119.5%

Vitamin A 81% Vitamin C 35.2%

Calcium 96.7% Iron 32.4%

*Based on a 2000 Calorie diet


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.