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Savory Pepper-Herb Cheesecake

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INGREDIENTS

  • =Crust:
  • 1-1/4 cups fresh dark rye or pumpernickel bread crumbs (about 2 slices, processed in blender or food processor)
  • 3 Tbsp. butter or margarine, melted
  • =Filling:
  • 2 cups (15 oz.) Sargento® Light Ricotta Cheese
  • 1/2 cup half-and-half
  • 2 Tbsp. all-purpose flour
  • 2 eggs
  • 1/3 cup chopped mixed fresh herbs (basil, parsley, tarragon, rosemary, thyme)
  • 1/4 cup chopped fresh chives or green onion tops
  • 1-1/2 tsp. grated lemon peel
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
 

DIRECTIONS

  • 1

    Grease sides of 8 or 9 -inch springform pan. Combine bread crumbs and melted butter; press evenly over bottom of pan. Chill while preparing filling.

  • 2

    Combine Ricotta cheese, half-and-half and flour in bowl; beat with electric mixer until smooth. Add eggs, one at a time, beating until smooth. Blend in fresh herbs, chives, lemon peel, salt and pepper.

  • 3

    Pour batter into crust; bake in preheated 350°F oven 35 minutes or until center is just set. Remove to wire cooling rack; cool to room temperature. Cut into thin slices.

Savory Pepper-Herb Cheesecake
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Yield: Serves: 10

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 10

Amount Per Serving

Calories 121

Total Fat 7.5g

Saturated Fat 2.9g

Trans Fat 0.9g

Polyunsaturated Fat 0.3g

Cholesterol 52mg

Sodium 304mg

Carbohydrates 7g

Protein 6g

Dietary Fiber 1g

Vitamin A 71%

Vitamin C 1%

Calcium 92%

Iron 1%