Savory Zucchini Ricotta Cheesecake
2 cups zucchini, unpeeled & coarsely grated
1 teaspoon fine grain sea salt
2 cups ricotta cheese
8 ounce block of Neufchatel cheese, softened
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan, tart pan, or baking dish.
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. Blend ricotta and Neufchatel cheeses in blender or food processor until smooth.
Combine the blended mixture, 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 pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. 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).
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.
Serves 8.
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