Vegetable Savory Cheesecake |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 16 |
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From 1,000 Vegetarian Recipes, by Carol Gelles Ingredients:
1 tablespoon plain breadcrumbs |
1 tablespoon vegetable oil |
1 cup coarsely shredded zucchini |
1 cup coarsely shredded carrot |
1/4 cup finely chopped red bell pepper |
2 (8 ounce) packages cream cheese, softened |
2 eggs |
1/2 cup sour cream |
1/2 cup grated parmesan cheese |
1/2 cup chopped fresh parsley |
4 garlic cloves, minced |
1/4 teaspoon dried thyme |
Directions:
1. Preheat oven to 350°; grease an 8-inch springform pan; dust with bread crumbs.
2. In a big skillet, heat the oil over medium heat; add in zucchini, carrots, and bell peppers.
3. Cook, stirring until softened, about 3 minutes; let cool.
4. In a big bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time, beating after each addition.
5. Beat in the sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture; pour into prepared pan.
6. Place cheesecake pan in a larger pan filled with hot water 1 1/2 inches deep (if you think your springform pan will leak, wrap in foil before putting in the water bath).
7. Bake 50 minutes in the water bath; remove from oven and cool.
8. *Can substitute chopped basil for the parsley.
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