Savoury Ricotta Cheesecake
Cheesecake with lemon and herbs.
Servings: 6 servings
Calories: 209kcal
Equipment
- Spring form cake pan.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 209kcal | Carbohydrates: 9g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 483mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 909IU | Vitamin C: 13mg | Calcium: 345mg | Iron: 2mg