"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Tuesday, January 4, 2011

Zucchini Ricotta Cheesecake

Before I ventured into baking this cheesecake I had no idea cheesecakes could be savory. A couple weeks ago on food network there was a show about  cheese (Alton Brown's show i cant remember the name). Anyway Alton invited us to try baking a savory cheesecake. The challenge was on, I jumped online and found this recipe off www.101cookbooks.com

Zucchini Riccotta Cheesecake

Ingredients
2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil

Preparation
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.


In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

(this recipe was copied from here )

The end result?

Zucchini Ricotta Cheesecake

I baked it for Christmas dinner at my Mom's

Here is a picture of the cheesecake at our table


It actually turned out surprisingly good. The use of the ricotta cheese gives it a quiche like consistency. I did follow the recipe to the dot... next time i'll add some more onion, garlic and fresh herbs. A slice of this cheesecake with salad could be the perfect office lunch.

How about you? have you tried any savory cheesecakes?

4 comments:

  1. Natty, gostei muito da sugestão das batatas. Parece-me mesmo muito boa (de mais!), mas vou experimentar!

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  2. I'm reading your blog and loving every detail!!
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