Savory Vegetable Cheesecake Recipes

SAVORY VEGETABLE CHEESECAKE

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.

VEGETABLE SAVORY CHEESECAKE

Steps:

• Preheat oven to 350°; grease an 8-inch springform pan; dust with bread crumbs.
• In a big skillet, heat the oil over medium heat; add in zucchini, carrots, and bell peppers.
• Cook, stirring until softened, about 3 minutes; let cool.
• In a big bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time, beating after each addition.
• Beat in the sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture; pour into prepared pan.
• Place cheesecake pan in a larger pan filled with hot water 1 1/2 inches deep (if you think your springform pan will leak, wrap in foil before putting in the water bath).
• Bake 50 minutes in the water bath; remove from oven and cool.
• *Can substitute chopped basil for the parsley.