Herb & Roasted Pepper Cheesecake
By á-3974
Savory cheesecake is a perfect cheesy make-ahead-appetizer. Serve with your favorite crackers.
- 16
- 10 mins
Ingredients
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 3 eggs, lightly beaten
- 1 1/2 cups roasted sweet red peppers, drained and finely chopped
- 3/4 cup fresh basil, minced
- 1/3 cup fresh chives, minced
- 3 tablespoons fresh thyme, minced
- 3 tablespoons cooked bacon, crumbled
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- Roasted sweet red pepper strips and additional minced chives,
- optional for garnish
- Baked pita chips
Preparation
Step 1
Place a greased 9-inch springform pan on a double thickness of heavy- duty foil (about 18 in. square). Securely wrap foil around pan.
Place the cream cheese, ricotta cheese, salt and pepper in a food
processor; cover and process until smooth. Add eggs; pulse just until combined. Add the 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 inch of boiling water to
larger pan.
Bake at 350°F for 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 for 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.