Monday, March 31, 2008

Roasted Red Pepper Cheesecake


~Courtesy of the Food Network and Giada De Laurentiis

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan


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.

*My differences are...I use part skim ricotta, 1/3 fat cream cheese, and an herbed goat cheese (not a plain). Don't use fat free products as it won't set up but the lighter versions work great. This recipe only makes one small springform pan that is 4 1/2 inches. I have quadrupled the recipe w/great success to make 4 of these suckers. Oh how I love these.

11 comments:

Chef Erik said...

You have to be kidding me! This looks soooooo good, I would've never thought to put this combo together. Bravo :)

Obsessive Foodie or Food Addict....You Decide said...

Chef Erik~thanks but unfortunately not my idea...food network. I am making 2 of them now also. I am addicted to these.

Deb said...

What is the difference between kosher salt and other types? I like the course sea salt in a grinder. Is this course like that?

Obsessive Foodie or Food Addict....You Decide said...

Deb~I am no expert. Regular table salt is very bitter if you try Kosher and then try table. Kosher is wider and flatter. Sea salt is more of a finishing salt(ie: sprinkle it over your food or dish when it is complete)...kosher salt you would use just as you would table salt but it has much better flavor. I don't even own the salt in the can anymore w/the little girl and umbrella. Kosher usually comes in a box w/a spout. Hope that helps.

Chef Erik said...

OK, I tried it, it was super yummy! The peppers really stand out.

Mochachocolata Rita said...

wow! such a brilliant idea! i so love savoury cakes :)

Simply...Gluten-free said...

Yum! I have to try this, thanks for the post!

Khun Ying said...

Hi Stacey,
This looks soo good. You have some nice recipes. I listed your blog in this directory.

Your readers and fans can vote for you by giving you a star here. Thanks, Khunying

Cakespy said...

Yes yes yes yes yes yes yes yes yes yes

I think I've said how I feel.

CookiePie said...

This looks beautiful! And savory cheesecake - yum - that means it isn't fattening, so I can have some... right? Right??

Kelly said...

Wow what a combo..sounds interesting..definetly want to try this :)