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Savory Pepper Herb Cheesecake

Holidaycooking's picture
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.
Ingredients
  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)
  Flour 2 Tablespoon
  Eggs 2
  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
  Salt 3⁄4 Teaspoon
  Cracked black pepper 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Cheese

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