MI Coop Kitchen

Savory Cheesecake

Recipe by
Great Lakes Energy Cooperative  
2 1/4 hours
Prep: 15 minutes to prepare, 1 hour approx. to cool | Cook: Approximately 1 hour | Servings: 24 servings


  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup whole-milk ricotta cheese
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 3 eggs, lightly beaten
  • 1 1/2 cups roasted sweet red peppers, drained and finely chopped
  • 3/4 cup minced fresh basil
  • 1/3 cup minced fresh chives
  • 3 tablespoons minced fresh thyme
  • 3 tablespoons cooked bacon, crumbled
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • Roasted sweet red pepper strips and additional minced chives, optional OR Hot pepper jelly or apricot jam, optional
  • Baked pita chips


  1. Preheat oven to 350 degrees. Place a greased 9 inch spring-form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended.
  3. Pour filling into prepared pan. Place spring-form pan in a large baking pan; add 1 inch of boiling water to larger pan.
  4. Bake 35-45 minutes or until center is just set and top appears dull. Remove spring-form pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer, then refrigerate overnight.
  5. Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired, or top with hot pepper jelly or apricot jam. Serve with pita chips. 

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