Roasted Red Pepper Cheesecake With Orange Glaze Recipes

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
• Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, preheat the oven to 350 degrees F.
• Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

Steps:

• Preheat oven to 350ºF.
• Wrap the outside of a 9" springform cheesecake pan with 2 layers of heavy-duty foil.
• Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix.
• Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into prepared cheesecake pan.
• Place the cheesecake in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
• Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes(the cheesecake will become firm when it is cold.).
• Transfer the cake to a wire rack to cool for 1 hour.
• Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, cut the pitas in 8 triangles each(like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. (This can be done with olive oil nonstick spray, as well).
• Bake until crisp and golden, about 12-15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied.
• Remove the cheesecake from the springform pan.
• Place on a serving plate and drizzle the jam mixture over the top of cheesecake.
• Serve with the pita chips alongside.