Herb & Roasted Pepper Cheesecake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
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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. 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 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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
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