Description
A savory Parmesan Ricotta Cheesecake featuring a walnut oatcake crust whole milk ricotta cream cheese aged Parmesan and fresh chives.
Ingredients
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7 tbsp unsalted butter
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4.5 oz traditional oatcakes
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2.5 oz digestive biscuits
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1 oz shelled walnuts
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10.5 oz full-fat cream cheese
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10.5 oz whole-milk ricotta
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5.25 oz grated Parmesan cheese
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4 medium fresh eggs
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1 small bunch fresh chives
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Freshly ground black pepper to taste
Instructions
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Grease an 8-inch springform pan with softened butter.
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Crush oatcakes digestive biscuits and walnuts into fine crumbs in a food processor.
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Mix crumbs with melted butter press firmly into base and slightly up pan sides and chill for 30 minutes.
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Preheat oven to 300°F (150°C).
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Beat cream cheese ricotta and Parmesan in a mixing bowl until smooth and creamy.
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Beat in eggs one at a time on low speed fold in snipped chives and season generously with black pepper.
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Pour filling over chilled crust and tap pan on counter to remove air bubbles.
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Bake for 50 to 60 minutes until edges are set with a slight center wobble.
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Cool completely in pan release springform collar slice into wedges and serve in New York.
Notes
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Bring all dairy and eggs to room temperature before mixing to prevent lumps.
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Chill the pressed crust for 30 minutes to solidify the butter binder.
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Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: ~ 30 mins.
- Cook Time: ~ 55 mins.
- Category: Appetizer.
- Method: Oven Baking and Chilling.
- Cuisine: Traditional Italian-European Fusion.
Nutrition
- Serving Size: ~ 1 generous slice cheesecake
- Calories: ~ 420 kcal
- Sugar: ~ 4 g
- Sodium: ~ 490 mg
- Fat: ~ 34 g
- Saturated Fat: ~ 19 g
- Unsaturated Fat: ~ 15 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 16 g
- Fiber: ~ 2 g
- Protein: ~ 14 g
- Cholesterol: ~ 155 mg
Keywords: Parmesan Ricotta Cheesecake, Savory Ricotta Cheesecake, Italian Cheese Torte, Walnut Oatcake Crust, Savory Cheesecake Appetizer, Appetizer, New York Recipe.