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Savory Pepper Herb Cheesecake

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For crust
  Dark rye breadcrumbs/Pumpernickel bread crumbs 1 1⁄4 Cup (20 tbs) (About 2 Fresh Slices, Processed In Blender / Food Processor)
  Butter/Melted margarine 3 Tablespoon
For filling
  Light ricotta cheese 15 Ounce (2 Cups, Sargento)
  Half and half 1⁄2 Cup (8 tbs)
  Papaya relish 2 Tablespoon

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; beat until smooth.
Add eggs, one at

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1679 Calories from Fat 602

% Daily Value*

Total Fat 81 g124.2%

Saturated Fat 42.5 g212.7%

Trans Fat 0 g

Cholesterol 246.5 mg82.2%

Sodium 2262.8 mg94.3%

Total Carbohydrates 168 g56%

Dietary Fiber 11.2 g44.7%

Sugars 22.8 g

Protein 61 g121.2%

Vitamin A 63.5% Vitamin C 35.9%

Calcium 300.7% Iron 774.3%

*Based on a 2000 Calorie diet

Savory Pepper Herb Cheesecake Recipe