RED PEPPER CHEESECAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SAVORY CHEESECAKE WITH RICOTTA, FETA AND ASPARAGUS
Try this you will like it. very similar to quiche but with a cracker crust. This recipe came from an italian magazine so I had to translate it
Provided by Wild Thyme Flour
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the butter, cracker crumbs and 2 eggs.
- Press the mixture on the bottom and sides of a springform cake tin which has been lined in baking paper. refrigerate.
- blanche the asparagus for 12-20 minutes in boiling salted water. Chop them but leave about 12 spear heads to decorate the top.
- Saute the onions, add the asparagus then add the cream add cook for a few minutes.
- Mix the crumbled or grated cheese with the ricotta and the remaining 2 eggs. Then add half the parmesan and the asparagus mix. season with salt and pepper.
- Pour the mixture into crust and bake at 180C for about 1 hour. Dust with the remaining parmesan and brown under a grill. serve warm not hot.
Nutrition Facts : Calories 548.5, Fat 41.7, SaturatedFat 22.8, Cholesterol 252.2, Sodium 969.6, Carbohydrate 22.9, Fiber 1.5, Sugar 4, Protein 21.5
SAVORY FLORENTINE CHEESECAKE
Make and share this Savory Florentine Cheesecake recipe from Food.com.
Provided by Red Hot Housewife
Categories Breakfast
Time 1h25m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Combine the bread crumbs and melted butter and press on the bottom and sides of a buttered 9-inch spring-form pan. Bake for 8 to 12 minutes, or until very lightly browned. Set aside to cool.
- Cook the spinach according to package directions, place in a strainer, and press out all the liquid. In a large bowl, beat together the cream cheese, cream, salt, and mustard until smooth. Add the eggs, one at a time, and beat well after each addition. Add the spinach, grated cheeses, paprika, cayenne, and scallions. Beat on low speed until well combined.
- Pour the mixture into the prepared crust and bake for approximately 1 hour and 5 minutes, or until the filling is set and browned. Cool for 15 minutes on a wire rack. Serve with sliced fresh fruit and a green salad with vinaigrette dressing.
Nutrition Facts : Calories 442.2, Fat 36.3, SaturatedFat 21.8, Cholesterol 174.2, Sodium 512.6, Carbohydrate 16.1, Fiber 1.6, Sugar 1.7, Protein 14.1
OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
SAVORY CHEESECAKE
Got this recipe from my viewing of FoodTV...it's an addiction really. I had hoped to make it for a gathering but have yet to have one since I got this one. I think I would exchange the trout for another meat...but thats up to individual taste I think. Enjoy
Provided by TishT
Categories Trout
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the melted butter, egg white, and the bagel chips.
- Press them into the bottom of a 10" spring form pan.
- Bake for 8 minutes to crisp up.
- Remove from oven and cool.
- Reduce the heat to 250F.
- In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream.
- Once combined, add the eggs.
- Fold in trout and chives.
- Pour the batter over the cooled crust.
- Bake for 1 hour.
- Turn the oven off and leave the cake in the oven for an additional hour without opening the door.
- Cool on a rack for at least 4 hours.
- Carefully unmold.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 478, Fat 44.5, SaturatedFat 26.8, Cholesterol 191.6, Sodium 650.5, Carbohydrate 5.9, Fiber 0.1, Sugar 0.4, Protein 14.7
SAVORY VEGETABLE CHEESECAKE
This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast.
Provided by Irmgard
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees farenheit.
- Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
- Put the grated zucchini into a colander.
- Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
- Saute the onions in butter with 1/2 t salt.
- When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
- Keep stirring and cook over medium heat for about 8 minutes.
- Remove from heat and stir in the parsley and lemon.
- Beat the cheeses and eggs together until well blended.
- (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
- Season to taste with black pepper.
- Pour the mixture into the springform pan.
- Bake uncovered for 30 minutes-- then pull it out for a minute.
- Remember those tomatoes?
- Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
- Reduce the oven heat to 350 degrees, and bake another 30 minutes.
- Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
- Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.
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