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Red Pepper Cheesecake

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Ingredients

Adjust Servings:
1/2 cup ricotta cheese
1/2 cup cream cheese
1/4 cup goat cheese
1 tablespoon sugar
1 egg
1 pinch kosher salt
1/2 cup thin strips roasted red pepper
4 (6 inch) pita bread
2 tablespoons olive oil
kosher salt
fresh ground black pepper
1/4 cup apricot jam
1 - 2 teaspoon water

Nutritional information

412
Calories
204 g
Calories From Fat
22.7 g
Total Fat
10.3 g
Saturated Fat
100.5 mg
Cholesterol
638.4 mg
Sodium
41.9 g
Carbs
1.2 g
Dietary Fiber
11.3 g
Sugars
11.3 g
Protein
108g
Serving Size

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Red Pepper Cheesecake

Features:
    Cuisine:

    I made this awhile back to take to a get together, and it was great! I did use a little 7 or 8 inch springform, so my cooking time was different, but it was easy and pretty. This would also be a nice base for trying different versions, with herbs, or olives--sometimes i have to do something with leftover goat cheese!

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Red Pepper Cheesecake, What’s not to like? From Giada De Laurentis Inactive prep time: 4hrs up to 2 days , I made this awhile back to take to a get together, and it was great! I did use a little 7 or 8 inch springform, so my cooking time was different, but it was easy and pretty This would also be a nice base for trying different versions, with herbs, or olives–sometimes i have to do something with leftover goat cheese!, What’s not to like? From Giada De Laurentis Inactive prep time: 4hrs up to 2 days


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Wrap the Outside of a 9" Springform Cheesecake Pan With 2 Layers of Heavy-Duty Foil.

    3
    Done

    Place the Ricotta, Cream Cheese, and Goat Cheese in a Food Processor. Pulse to Mix.

    4
    Done

    Add the Sugar, Egg, and Salt and Pulse a Few Times Until Well Mixed. Stir in the Red Pepper Strips.

    5
    Done

    Pour the Cheese Mixture Into Prepared Cheesecake Pan.

    6
    Done

    Place the Cheesecake in a Roasting Pan. Pour Enough Hot Water in the Roasting Pan to Come Halfway Up the Sides of the Cheesecake Pan.

    7
    Done

    Bake Until the Cheesecake Is Golden at the Edges and the Center of the Cake Moves Slightly When the Pan Is Gently Shaken, About 45 Minutes(the Cheesecake Will Become Firm When It Is Cold.).

    8
    Done

    Transfer the Cake to a Wire Rack to Cool For 1 Hour.

    9
    Done

    Refrigerate Until the Cheesecake Is Cold, at Least 3 Hours and Up to 2 Days.

    10
    Done

    to Make the Pita Chips, Cut the Pitas in 8 Triangles Each(like a Pie). Drizzle the Pita With Olive Oil, and Sprinkle With Salt and Pepper. (this Can Be Done With Olive Oil Nonstick Spray, as Well).

    11
    Done

    Bake Until Crisp and Golden, About 12-15 Minutes.

    12
    Done

    to Serve, Combine the Jam and the Water in a Small Bowl and Stir Until the Jam Is Liquefied.

    13
    Done

    Remove the Cheesecake from the Springform Pan.

    14
    Done

    Place on a Serving Plate and Drizzle the Jam Mixture Over the Top of Cheesecake.

    15
    Done

    Serve With the Pita Chips Alongside.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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