Red Pepper Cheesecake

Here's a great recipe sent to us by Cindy M. of Ohio. She got this recipe from www.foodnetwork.com , but you can also find different variations on other sites. It's an easy recipe that takes about 20 minutes to prepare. I haven't tried it yet, but I can't wait. I'll try it this weekend and post a picture of my effort next week. If you have any great pepper recipes - post em here with your comments.... Thanks Cindy!

Red Pepper Cheesecake

Ingredients:

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 Measuring Cup                                                                                                                           Spatula

Utensils Needed:

1 (4 1/2-inch diameter) Springform (cheesecake) Pan                                                                           1 Roasting Pan                                                                                                                             Food Processor                                                                                                                        

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. 

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Comments

[Scotto B.]

Did you ever make that cheesecake? My wife is gonna try it. sounds good, but probably not hot enough for me since you are using bell peppers. How about a hot pepper cheesecake? MMMMMMM I might get the ol lady to try that. I'll let ya know.

[best eye cream]

do you include the egg white in your whole process? and do you use quick melt cheese also? I really like quick melt cheese for it adds flavor and food charisma when being served.