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Savory Pepper Herb Cheesecake Recipe
|Dark rye bread slice/Pumpernickel bread slices||2 , processed in blender / food processor to 1 1/4 cup crumbs (For Crust)|
|Melted margarine||3 Tablespoon|
|Light ricotta cheese||15 Ounce (1 Container)|
|Half and half||1⁄2 Cup (8 tbs)|
|Chopped mixed herbs||1⁄3 Cup (5.33 tbs) (Fresh, Such As Parsley, Basil, Mint, Tarragon, Rosemary, Thyme And Oregano)|
|Chopped fresh chives/Green onion tops||1⁄4 Cup (4 tbs)|
|Finely grated lemon peel||1 1⁄2 Teaspoon|
|Cracked black pepper||1⁄2 Teaspoon|
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
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.