Savory Cheesecake With Ricotta Feta And Asparagus Recipes

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ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE



Italian Cream Cheese and Ricotta Cheesecake image

This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Provided by April Caudle

Categories     World Cuisine Recipes     European     Italian

Time 6h15m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  • Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g

SAVORY CHEESECAKE WITH RICOTTA, FETA AND ASPARAGUS



Savory Cheesecake With Ricotta, Feta and Asparagus image

Try this you will like it. very similar to quiche but with a cracker crust. This recipe came from an italian magazine so I had to translate it

Provided by Wild Thyme Flour

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

250 g asparagus
1 medium onion, chopped
150 g savoury crackers, processed to breadcrumbs
250 g feta or 250 g soft goat cheese
250 g ricotta cheese
100 ml cream
4 eggs
50 g parmesan cheese
75 g butter, melted not hot
salt and pepper

Steps:

  • Mix the butter, cracker crumbs and 2 eggs.
  • Press the mixture on the bottom and sides of a springform cake tin which has been lined in baking paper. refrigerate.
  • blanche the asparagus for 12-20 minutes in boiling salted water. Chop them but leave about 12 spear heads to decorate the top.
  • Saute the onions, add the asparagus then add the cream add cook for a few minutes.
  • Mix the crumbled or grated cheese with the ricotta and the remaining 2 eggs. Then add half the parmesan and the asparagus mix. season with salt and pepper.
  • Pour the mixture into crust and bake at 180C for about 1 hour. Dust with the remaining parmesan and brown under a grill. serve warm not hot.

Nutrition Facts : Calories 548.5, Fat 41.7, SaturatedFat 22.8, Cholesterol 252.2, Sodium 969.6, Carbohydrate 22.9, Fiber 1.5, Sugar 4, Protein 21.5

ROASTED ASPARAGUS WITH FETA CHEESE



Roasted Asparagus with Feta Cheese image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 12 to 16 servings

Number Of Ingredients 7

4 bunches medium asparagus, ends trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoon Dijon mustard
4 tablespoons champagne vinegar
1/2 cup olive oil
1 cup crumbled feta

Steps:

  • Preheat the oven to 425 degrees F.
  • Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
  • Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
  • Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
  • Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.

SAVORY FLORENTINE CHEESECAKE



Savory Florentine Cheesecake image

Make and share this Savory Florentine Cheesecake recipe from Food.com.

Provided by Red Hot Housewife

Categories     Breakfast

Time 1h25m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 13

2 cups dry breadcrumbs, preferably made from homemade brioche bread
8 tablespoons unsalted butter, melted
1 (10 ounce) package frozen chopped spinach
3 (8 ounce) packages cream cheese, softened
1/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon prepared Dijon mustard
4 eggs
1 1/4 cups freshly grated gruyere cheese, about 4 ounces
1/4 cup freshly grated parmesan cheese
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 cup chopped scallion

Steps:

  • Preheat oven to 350°F
  • Combine the bread crumbs and melted butter and press on the bottom and sides of a buttered 9-inch spring-form pan. Bake for 8 to 12 minutes, or until very lightly browned. Set aside to cool.
  • Cook the spinach according to package directions, place in a strainer, and press out all the liquid. In a large bowl, beat together the cream cheese, cream, salt, and mustard until smooth. Add the eggs, one at a time, and beat well after each addition. Add the spinach, grated cheeses, paprika, cayenne, and scallions. Beat on low speed until well combined.
  • Pour the mixture into the prepared crust and bake for approximately 1 hour and 5 minutes, or until the filling is set and browned. Cool for 15 minutes on a wire rack. Serve with sliced fresh fruit and a green salad with vinaigrette dressing.

Nutrition Facts : Calories 442.2, Fat 36.3, SaturatedFat 21.8, Cholesterol 174.2, Sodium 512.6, Carbohydrate 16.1, Fiber 1.6, Sugar 1.7, Protein 14.1

SAVORY VEGETABLE CHEESECAKE



Savory Vegetable Cheesecake image

This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast.

Provided by Irmgard

Categories     Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese (please use fresh)
4 large eggs
fresh ground black pepper
2 medium tomatoes, sliced into rounds,then sliced in half so the slices look like the letter d
3 -4 tablespoons breadcrumbs

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
  • Put the grated zucchini into a colander.
  • Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
  • Saute the onions in butter with 1/2 t salt.
  • When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
  • Keep stirring and cook over medium heat for about 8 minutes.
  • Remove from heat and stir in the parsley and lemon.
  • Beat the cheeses and eggs together until well blended.
  • (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
  • Season to taste with black pepper.
  • Pour the mixture into the springform pan.
  • Bake uncovered for 30 minutes-- then pull it out for a minute.
  • Remember those tomatoes?
  • Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
  • Reduce the oven heat to 350 degrees, and bake another 30 minutes.
  • Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
  • Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.

SAVORY ITALIAN ASPARAGUS



Savory Italian Asparagus image

Make and share this Savory Italian Asparagus recipe from Food.com.

Provided by Sharon the Rocket

Categories     Vegetable

Time 14m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus
1 medium tomatoes, seeded and chopped
2 tablespoons chopped green onions
1/8 teaspoon dried oregano
1/8 teaspoon dried whole thyme
1/8 teaspoon pepper
2 teaspoons freshly grated parmesan cheese

Steps:

  • Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cover and cook in small amount of boiling water 4 minutes or until crisp-tender. Drain; arrange on serving platter and keep warm.
  • Combine tomato and next 4 ingredients in a small bowl; stir well. Spoon tomato mixture over asparagus; sprinkle with cheese. Serve.

Nutrition Facts : Calories 33.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.7, Sodium 17.1, Carbohydrate 6, Fiber 2.9, Sugar 3, Protein 3.2

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