Savory Pepper Herb Cheesecake
|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|
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.