Red Pepper Cheesecake

By kmk06

Goat dip

Ingredients

• 1/2 c. Ricotta Cheese (4 oz.)
• 1/2 c. Cream Cheese (4 oz.)
• 1/4 c. Goat Cheese (2 oz.)
• 1 T. Sugar
• 1 Egg
• Pinch Kosher Salt
• 1/2 c. Roasted Red Bell Pepper, diced
• 1/4 c. Apricot Jam
• 1-2 t. Hot Water

Preparation

Step 1

Line cheesecake pan with heavy duty aluminum foil.

Place ricotta cheese, cream cheese, and goat cheese in food processor. Pulse to mix. Add sugar, egg, and salt. Pulse to mix. Stir in red peppers.

Pour mixture into cheesecake pan. Place cheesecake pan in roasting pan and pour water until comes up halfway the side of the cheesecake pan.

Bake at 350 for 45 minutes (or until it is golden at the edges and the center of the cake moves slightly when the pan is gently shaken).

Transfer cake to wire rack to cool for 1 hour. While setting up, mix jam and water and spread over cheesecake when. Cooled. Refrigerate cheesecake at least 3 hours. Serve cold with bread, pitas, or pita chips.