Ricotta Roquefort Cheesecake

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Servings: 16 Difficulty: Advanced
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Savory baked cheese spread with tangy blue cheese and fresh radishes
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This savory cheesecake is a sophisticated appetizer or light meal featuring creamy ricotta blended with sharp Roquefort cheese. The addition of egg whites creates a fluffy, airy texture that bakes into a firm yet tender cake. Topped with grated Parmesan and served with crisp radishes and crackers, it offers a perfect balance of rich, salty, and fresh flavors. Ideal for entertaining or a unique brunch, this Italian-inspired dish brings a gourmet touch to your table without requiring complex techniques. It’s a delightful way to showcase the depth of blue cheese in a comforting, shareable format.

Ricotta Roquefort Cheesecake recipe image
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Ricotta Roquefort Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 74.0

Description

This savory cheesecake is a sophisticated appetizer or light meal featuring creamy ricotta blended with sharp Roquefort cheese. The addition of egg whites creates a fluffy, airy texture that bakes into a firm yet tender cake. Topped with grated Parmesan and served with crisp radishes and crackers, it offers a perfect balance of rich, salty, and fresh flavors. Ideal for entertaining or a unique brunch, this Italian-inspired dish brings a gourmet touch to your table without requiring complex techniques. It&# 226;ÂÂs a delightful way to showcase the depth of blue cheese in a comforting, shareable format.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC).
  2. In a food processor or large mixing bowl, combine ricotta cheese, Roquefort cheese, salt, and pepper.
  3. Process or mix until smooth and well combined.
  4. Beat in the egg whites until just incorporated and the mixture is smooth.
  5. Scrape the mixture into a 10-inch springform cheesecake pan.
  6. Sprinkle the grated Parmesan cheese evenly over the top.
  7. Bake uncovered for 35 to 45 minutes, or until the center is firm when the pan is gently shaken.
  8. Remove from oven and let cool completely at room temperature.
  9. Cover and refrigerate for at least 2 hours, or until ready to serve.
  10. Prepare radishes by pinching off all but 1 or 2 small leaves from each radish for garnish.
  11. Wrap radishes in a damp cloth and store in a plastic bag in the refrigerator for at least 30 minutes to crisp up.
  12. Remove the springform ring from the cheesecake and transfer to a serving plate.
  13. Arrange the chilled radishes and parsley sprigs around the cheesecake.
  14. Serve with crisp crackers on the side.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 74.0kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 3.7g19%
Cholesterol 24.2mg9%
Sodium 35.7mg2%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.0g0%
Sugars 1.3g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The cheesecake can be prepared up to a day in advance. Keep refrigerated until serving.

Substitutions: If Roquefort is unavailable, Gorgonzola or another strong blue cheese can be used.

Tip: Ensure egg whites are at room temperature for better incorporation into the ricotta mixture.

Garnish: The radish leaves add a nice visual touch; if they wilt, replace with fresh parsley or microgreens.

Keywords: appetizer, baked, blue cheese, cheese spread, crackers, entertaining, italian, parmesan, radishes, ricotta, roquefort, savory, savory cheesecake, vegetarian
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