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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ADKAHN123 ADKAHN123
[email protected]This cheesecake is a great way to use up extra zucchini. It's also a delicious and unique dessert that everyone will love.
Ahmed Abdirahman
[email protected]I've made this cheesecake several times and it's always a hit. It's so easy to make and it's always delicious.
Onika Islam
[email protected]This cheesecake is perfect for summer. It's light and refreshing, and the zucchini adds a nice touch of sweetness.
William Kerlin
[email protected]I made this cheesecake for my husband's birthday and he loved it. He said it was the best cheesecake he's ever had.
Richard Copeland
[email protected]This cheesecake is a great way to sneak some veggies into your dessert. It's a delicious and healthy treat.
Katherine Villarreal
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this cheesecake. The zucchini flavor is subtle and it adds a nice moisture to the cheesecake.
Donnah Hannod
[email protected]This is my new favorite cheesecake recipe. It's so easy to make and it's always a hit with my family and friends.
Daniyal Arif
[email protected]I made this cheesecake for a potluck and it was a huge hit. Everyone loved the unique flavor and texture.
Joel Ewomazino
[email protected]This cheesecake is a bit denser than a traditional cheesecake, but I like that. It's still very creamy and delicious.
William Ellis
[email protected]I love the unique flavor of this cheesecake. The zucchini adds a subtle sweetness and moisture that makes it stand out from other cheesecakes.
janicetoro
[email protected]This cheesecake is a great way to use up extra zucchini. It's also a delicious and refreshing dessert for summer.
Ekram Yashaq
[email protected]I've made this cheesecake several times, and it's always a crowd-pleaser. The combination of zucchini and ricotta is divine.
Majid Lhan
[email protected]This cheesecake is so easy to make, and it's perfect for a summer gathering. I love that I can use fresh zucchini from my garden.
Dhoke Sello
[email protected]I was skeptical about using zucchini in a cheesecake, but I'm so glad I tried this recipe. The zucchini adds a subtle sweetness and moisture that makes the cheesecake irresistible.
Pee Chireva
[email protected]This zucchini ricotta cheesecake was a hit at my summer party! The flavors were incredible, and the texture was light and fluffy. I'll definitely be making this again.