ZUCCHINI RICOTTA CHEESECAKE
Steps:
- Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan. In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside. In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools). At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
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Gaming Ratul
[email protected]This is the best zucchini ricotta cheesecake I've ever had. It's creamy, delicious, and the perfect dessert for any occasion.
Samuel Augustine Roach
[email protected]I'm not a big fan of zucchini, but I really enjoyed this cheesecake. The zucchini flavor is very subtle.
Roxan Martin
[email protected]I made this cheesecake for my family and they loved it. It's a great recipe for a special occasion.
Digital S R
[email protected]This cheesecake is the perfect summer dessert. It's light and refreshing, and the zucchini adds a unique flavor.
Scott Thong
[email protected]I love that this cheesecake is made with zucchini. It's a healthy and delicious dessert.
Dreamerr Gaming
[email protected]This cheesecake is a little bit of work to make, but it's worth it. The flavor is amazing!
Sahil mehar
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for any occasion.
Sir Shuvon
[email protected]This is my new favorite cheesecake recipe. It's so easy to make and always turns out perfect.
liya
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it!
Md Sareful
[email protected]This cheesecake is a great way to use up leftover zucchini. It's also a delicious and impressive dessert.
Sandra ntambo
[email protected]I was hesitant to try this recipe because I'm not a big fan of zucchini, but I was pleasantly surprised. The zucchini flavor is very subtle, and the cheesecake is still rich and creamy.
Moniruzzaman Masum
[email protected]This is the best zucchini ricotta cheesecake I've ever had! The crust is crispy and buttery, and the filling is smooth and creamy. I highly recommend this recipe.
Syedr1982 Syed
[email protected]I love the way this cheesecake uses zucchini. It adds a moistness and sweetness that makes it irresistible.
Wen Wingate
[email protected]This zucchini ricotta cheesecake was a hit at my dinner party! The combination of flavors was perfect, and the texture was light and fluffy. I will definitely be making this again.