Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Savory Ricotta Cheesecake
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- #34747
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cloves garlic, peeled
1 cup loosely packed fresh basil leaves
1 container (32 ounce size) part-skim ricotta cheese
1 package (8 ounce size) cream cheese
1/3 cup freshly grated Parmesan cheese
4 large eggs
3 tablespoons all-purpose flour
3/4 teaspoon freshly grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground black pepper
directions
Preheat oven to 350 degrees F. Lightly grease 9-inch springform pan. Place on cookie sheet.
In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch. Drain.
In food processor with knife blade attached, process garlic and basil until chopped. Add ricotta, cream cheese, Parmesan, eggs, flour, orange peel, salt, and pepper; puree until smooth and well combined. Pour into prepared pan.
Bake until cake is just set and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan on wire rack for 10 minutes.
With small knife, carefully loosen cheesecake from side of pan; remove side of pan. To serve, cut into wedges.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 5, 2008
I changed this recipe to use what I had on hand, which was a 32 ounce container of ricotta I bought on sale and was afraid would spoil, and some frozen pesto made in an ice cube tray and frozen from last summer (I make it with everything but the parmesan). So I tossed together the ricotta, 4 cubes pesto, 1/2 c parmesan, 1 t orange peel (didn't have cream cheese, forgot salt & pepper). I gave it 10 or 15 minutes at medium high on the mixer, then popped it in oven for about 80 min. at 350 (in an oiled casserole dish, so it was a bit deeper) til toothpick was almost clean. IT IS VERY UNIQUE AND VERY GOOD. I will just spoon it out like a souffle--without cream cheese it is quite light, and nice.