Red Pepper Cheesecake
2018-02-04 19:50:34
Serves 6
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Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup cream cheese
- 1/4 cup goat cheese
- 1 tbsp sugar
- 1 egg
- Pinch kosher salt
- 1/2 cup roasted red peppers (thin strips)
- 4 pitas
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup apricot jam
- 2 tsp hot water
Instructions
- Preheat oven to 350 Fahrenheit degrees. Wrap the outside of a springform pan with 2 layers of heavy-duty foil.
- Place the ricotta,, cream 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 springform pan. Place the cheesecake pan in a roasting pan. Pour enough hot water int he roasting pan to come halfway up the side of the cheesecake pan.
- Bake until the cheesecake is golden at the edges and the centre 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 Fahrenheit degrees. Cut the pitas into 8 triangles each. Drizzzle the pita with olive oil, and sprinkle with salt and pepper. 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 liquified. Remove the cheesecake from the springform pan. Place on a serving plate and drizzle the ja mixture over the top of the cheesecake. Serve with the pita chips alongside.
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Red Pepper Cheescake