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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free whole grain breadcrumbs and make sure the cream cheese is gluten-free.

 

"The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves." -Laura Esquivel

The refrigerator light goes on...

Savory cheesecakes are a great variation on their sweet cousins and really versatile. You can use almost any umami or savory ingredient. Make sure that the ingredient you choose has been cooked enough to remove some of the moisture. For example, if the onions or mushrooms are put in the cheesecake raw, the water in them will steam and ruin your recipe. Roasting the vegetables accomplishes this and brings a great savory flavor to the dish.

This is a very rich dish – especially good since it is also only 391 calories. The umami flavors of the roasted onions, mushrooms, and leeks enhance the creamy richness of the cream cheese and ricotta. The fresh oregano is not critical to the dish, but brings a great balanced herbaceous flavor.

You can make these cheesecakes in small 4-inch springform pans. The individual cheesecakes are pretty and they also store better than larger slices of cut cheesecake.


 

Roasted Vegetable Cheesecake

Servings: 4 | Serving size: 1 2-inch slice cheesecake (or 1 4-inch cheesecake)

Cooking Time: 75 minutes (does not include chilling time)

This recipe can easily be multiplied (using multiple pans) and makes very good leftovers.

Roasted Vegetable Cheesecake

Ingredients

4 Tbsp. whole wheat breadcrumbs (or whole grain gluten-free breadcrumbs)
1/2 ounce Parmigiano Reggiano (grated)
spray olive oil
1 Tbsp. olive oil
2 large leeks (sliced crosswise; keep white and green parts separate)
1 large onion (sliced)
1 lb. small crimini mushrooms (quartered)
4 ounces ricotta cheese
2 large eggs
2 Tbsp. 2% milk
8 ounces reduced fat cream cheese (softened)
4 Tbsp. fresh oregano (coarsely chopped)
1/4 tsp. salt
fresh ground black pepper to taste

Preheat the oven to 300°F.

Place the whole wheat breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.

Spray a 8-inch springform or other pie pan with oil.

Press the breadcrumb mixture into the bottom of the springform pan.

Place the olive oil in a large skillet over medium high heat.

When the oil is hot add the green part of the leek.

Cook for about 5 minutes. Stir frequently.

Add the white part of the leek and the onion, toss well and place the pan in the oven.

Roast for about 10 minutes and add the mushrooms.

Toss well and roast for another 15 to 20 minutes until the vegetables are lightly caramelized.

Whisk the ricotta cheese, eggs and milk together in a large mixing bowl.

Add the cream cheese and whisk until smooth.

Add the leeks, onions, mushrooms, oregano, salt, and pepper.

Fold together and place the mixture in the springform pan.

Place the springform pan in the oven and bake for 60 minutes (40 minutes if using individual 4-inch pans).

Cool and then chill before serving.

Nutrition Facts

Serving size: 1/4 cheesecake or 1 4-inch cheesecake

Servings: 4

Amount Per Serving

Calories 391 Calories from Fat 162
% Daily Value
Total Fat 18g 22%
    Saturated Fat 8g 41%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 132mg 44%
Sodium 514mg 22%
Total Carbohydrates 41g 15%
    Dietary Fiber 5g 18%
    Sugars 10g
Protein 17g
Vitamin A 10% Vitamin C 3%
Calcium 7% Iron 0%
Vitamin K 56mcg Potassium 195mg
Magnesium 8mg