Ricotta Roquefort Cheesecake

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.

Cooking Method: Baking

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 74.0

Dietary: Gluten-free, Vegetarian

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

2 package Part skim ricotta cheese
1 cup Roquefort cheese, crumbled
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
6 large Egg whites
1/4 cup Parmesan cheese, freshly shredded
42 Red radishes, ends trimmed, rinsed, and drained
1 bunch Parsley sprigs
1 package Crisp crackers

Directions

1
Preheat oven to 325ÃÂ°F (165ÃÂ°C).
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

Read it online: https://www.chefs-mate.com/recipe/ricotta-roquefort-cheesecake/