HERB & ROASTED PEPPER CHEESECAKE
Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. -Laura Julian, Amanda, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.
Nutrition Facts : Calories 134 calories, Fat 12g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 333mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
ROASTED RED PEPPER CHEESECAKE WITH ORANGE GLAZE
Discover our roasted red pepper cheesecake from My Food and Family. Make this cheesecake for a dessert buffet or for a dinner party!
Provided by My Food and Family
Categories Dairy
Time 6h5m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Line 9-inch-square pan with foil, with ends of foil extending over sides of pan. Combine cracker crumbs, butter and onions; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in cheddar and peppers; pour over crust.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
- Use foil handles to lift cheesecake from pan; spread with marmalade.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 120 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 2 g
RED PEPPER CHEESECAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
- Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. 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 cake will become firm when it is cold.)
- Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
- To make the pita chips, preheat the oven to 350 degrees F.
- Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
- To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.
ROASTED RED PEPPER OMELETS
Steps:
- Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
ORANGE CHEESECAKE WITH RASPBERRY SAUCE
Enjoy this delicious orange flavored cheesecake served with raspberry sauce - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
- Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
- In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
- Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 1/2 g
RED PEPPER CHEESECAKE
Make and share this Red Pepper Cheesecake recipe from Food.com.
Provided by Manami
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Wrap the outside of a 9" springform cheesecake pan with 2 layers of heavy-duty foil.
- Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix.
- Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
- Pour the cheese mixture into prepared cheesecake pan.
- 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.
- 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.).
- Transfer the cake to a wire rack to cool for 1 hour.
- Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
- 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).
- Bake until crisp and golden, about 12-15 minutes.
- To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied.
- Remove the cheesecake from the springform pan.
- Place on a serving plate and drizzle the jam mixture over the top of cheesecake.
- Serve with the pita chips alongside.
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