Herb & Roasted Pepper Cheesecake

By dette

Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. —Laura Julian, Amanda, Ohio

Ingredients

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup whole milk ricotta cheese
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 3 Eggland's Best Eggs, lightly beaten
• 1-1/2 cups roasted sweet red peppers, drained and finely chopped
• 3/4 cup minced fresh basil
• 1/3 cup minced fresh chives
• 3 tablespoons minced fresh thyme
• 3 tablespoons crumbled cooked bacon
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• Roasted sweet red pepper strips and additional minced chives, optional
• Baked pita chips

Details

Servings 24
Preparation time 20mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

Place a greased 9-in. 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 in. of boiling water to larger pan.
Bake at 350° 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. Yield: 24 servings.

1 slice (calculated without toppings and chips) equals 134 calories, 12 g fat (7 g saturated fat), 61 mg cholesterol, 333 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.