Savory Pepper-Herb Cheesecake
Prep Time: 15
Cook Time: 35
Serves: Serves: 10
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
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.
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.
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.