This Savoury Ricotta Cheesecake makes a perfect addition to lunch or brunch.
I served it with this Italian Easter Bread along with other Italian antipasto type items.
I guess you could say this is the Italian version of a crustless quiche. And without the crust it makes a wonderfully light but flavourful menu item, clocking in at just over 200 calories.
You can use whatever fresh herb you like or have access to. The zucchini and ricotta are kind of like a blank canvas to start with. Whichever one you choose will dominate the flavour of it so may sure it is one you like!
You could probably get away with less than the ¼ cup called for but I wouldn't suggest using less than 2 Tbsps.
Wine Pairing for Savoury Ricotta Cheesecake
The goat cheese and herbs here lend a bit of weight to the cheesecake. A dry Rosé - especially the herbal Provence style would really shine here.
A Sauvignon blanc would complement the herbs nicely. Any dry, crisp white would be okay.
On the red spectrum look for light to medium body like Pinot Noir, Beaujolais, or a Southern Rhone GSM.
Savoury Ricotta Cheesecake
- Spring form cake pan.
- 2 cups grated zucchini water squeezed out
- 15 oz ricotta cheese
- ½ cup grated Parmesan cheese
- 2 green onions trimmed and sliced thinly
- 2 cloves garlic minced
- ¼ cup fresh herbs your choice of dill, tarragon or basil
- 1 tablespoon lemon zest
- 2 eggs
- ⅓ cup goat cheese
- ½ teaspoon salt
- 12 teaspoon black pepper
- Preheat oven to 350°. Line the bottom of the spring form pan with parchment paper.
- Add all ingredient except goat cheese to your food processor and pulse until uniformly mixed.
- Pour mixture into the spring form pan. Crumble goat cheese evenly over the top.
- Bake 60 minutes. Allow to cool 10 minutes before removing sides of pan. Transfer the cheesecake with the parchment paper to a serving platter.
- Cut and serve warm or at room temperature.