Red Pepper Cheesecake
Indulge in a savory twist on dessert with this show-stopping Red Pepper Cheesecake recipe. Combining the creaminess of ricotta and cream cheese with the bold, smoky flavor of roasted red peppers, this dish is a true crowd-pleaser. A buttery breadcrumb crust provides the perfect base, while fresh basil, garlic, and Parmesan cheese add layers of delightful Mediterranean-inspired flavor. Baked to perfection, the cheesecake is smooth and velvety with just a hint of tang. Ideal as a unique appetizer or an unexpected centerpiece at a gathering, this savory cheesecake is a standout dish that’s best served chilled or at room temperature. With prep and bake time under two hours, it’s a surprisingly simple yet gourmet choice for your next event.
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 8 oz Ricotta cheese
- 3 large Eggs
- 0.5 cup Parmesan cheese
- 2 large Roasted red peppers
- 0.5 cup Fresh basil leaves
- 2 cloves Garlic
- 2 tbsp Olive oil
- 0.75 cup Breadcrumbs
- 4 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with olive oil or non-stick spray.
In a medium bowl, mix breadcrumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form a crust. Set aside.
Drain the roasted red peppers and pat them dry with paper towels. Finely chop them and set aside.
In a large mixing bowl, beat the cream cheese and ricotta together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the Parmesan cheese, chopped roasted red peppers, minced garlic, and fresh basil leaves. Mix until evenly combined. Season with salt and black pepper.
Pour the cheese mixture over the prepared crust and smooth out the top with a spatula.
Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 20 minutes, then transfer to a wire rack to cool completely.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Before serving, run a knife around the edge of the springform pan and carefully remove the sides. Garnish with additional basil leaves or a drizzle of olive oil if desired. Serve room temperature or chilled.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 3.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
