Best 2 Zucchini Ricotta Cheesecake Recipes
Indulge in a culinary symphony with our tantalizing Zucchini Ricotta Cheesecake, a harmonious blend of sweet and savory flavors. This remarkable cheesecake features a crispy graham cracker crust, a velvety smooth filling of ricotta cheese, Parmesan, and fresh zucchini, and a delightful topping of roasted zucchini and tomatoes. It's a perfect appetizer or side dish that seamlessly transitions into a delectable main course.
Accompanying this star recipe are two additional culinary gems: a refreshing Zucchini and Ricotta Salad, showcasing the vibrant flavors of zucchini, ricotta, and mint, and a delectable Zucchini Fritters recipe, where crispy zucchini fritters are enhanced by tangy tzatziki sauce. These recipes collectively celebrate the versatility of zucchini, offering a delightful array of dishes that cater to diverse tastes and preferences.
ZUCCHINI RICOTTA BAKE
I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
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.
Tips:
- Choose the right zucchini: Look for medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
- Grate the zucchini correctly: Use the large holes of a box grater to grate the zucchini. This will help to release the moisture and make the cheesecake lighter and fluffier.
- Squeeze out the excess moisture from the zucchini: Place the grated zucchini in a colander and press down on it with a paper towel to remove as much moisture as possible. This will help to prevent the cheesecake from being too watery.
- Use high-quality ricotta cheese: Look for ricotta cheese that is fresh and has a creamy texture. Avoid ricotta cheese that is grainy or watery.
- Don't overmix the batter: Overmixing the batter can make the cheesecake tough. Mix the ingredients just until they are combined.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking and will also help to create a creamy and smooth texture.
- Let the cheesecake cool completely before serving: This will allow the cheesecake to set and will also help to prevent it from falling apart.
Conclusion:
This zucchini ricotta cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture, delicate flavor, and beautiful presentation, this cheesecake is sure to be a hit with your family and friends.
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