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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 NOT 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. One key is to 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 helps reduce that inner moisture and brings a great savory flavor to the dish.

This is a very rich dish, which is especially good since it is also only 317 calories. The umami flavors of the roasted onions, mushrooms and leeks enhances the creamy richness of the cream cheese and ricotta. The fresh oregano is not critical to the dish, but it brings a great balanced herbaceous flavor.

I prefer to 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.

4 Tbsp. whole wheat or whole grain gluten-free breadcrumbs
1/2 ounce Parmigiano Reggiano (grated)
spray olive oil
1 Tbsp. olive oil
2 large leek (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

Roasted Vegetable Cheesecake recipe from Dr. Gourmet

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.

Wrap the outside of the springform pan with foil.

Place a large roasting pan on the top rack of the oven and pour water up to about the 1 1/2 inch mark.

Place the olive oil in a large skillet over medium high heat and 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 water bath in the oven and bake for 35 minutes.

Cool and then chill before serving.

Nutrition Facts

Serving size = 1 2-inch slice cheesecake

Servings = 4

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Amount Per Serving

Calories 317 Calories from Fat 171
% Daily Value
Total Fat 19g
    Saturated Fat 9g 39%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 136mg 45%
Sodium 527mg 23%
Total Carbohydrates 22g 17%
    Dietary Fiber 3g 11%
    Sugars 9g
Protein 17g
Vitamin A 30% Vitamin C 13%
Calcium 27% Iron 13%
Vitamin K 25mcg Potassium 640mg
Magnesium 43mg