Red Pepper Cheesecake

Indulge in a savory twist on dessert with this show-stopping Red Pepper Cheesecake recipe. Combining the creaminess of ricotta and cream cheese with the bold, smoky flavor of roasted red peppers, this dish is a true crowd-pleaser. A buttery breadcrumb crust provides the perfect base, while fresh basil, garlic, and Parmesan cheese add layers of delightful Mediterranean-inspired flavor. Baked to perfection, the cheesecake is smooth and velvety with just a hint of tang. Ideal as a unique appetizer or an unexpected centerpiece at a gathering, this savory cheesecake is a standout dish that’s best served chilled or at room temperature. With prep and bake time under two hours, it’s a surprisingly simple yet gourmet choice for your next event.

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 16 oz Cream cheese
• 8 oz Ricotta cheese
• 3 large Eggs
• 0.5 cup Parmesan cheese
• 2 large Roasted red peppers
• 0.5 cup Fresh basil leaves
• 2 cloves Garlic
• 2 tbsp Olive oil
• 0.75 cup Breadcrumbs
• 4 tbsp Unsalted butter
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with olive oil or non-stick spray.

Step 2

In a medium bowl, mix breadcrumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form a crust. Set aside.

Step 3

Drain the roasted red peppers and pat them dry with paper towels. Finely chop them and set aside.

Step 4

In a large mixing bowl, beat the cream cheese and ricotta together until smooth and creamy.

Step 5

Add the eggs, one at a time, beating well after each addition.

Step 6

Stir in the Parmesan cheese, chopped roasted red peppers, minced garlic, and fresh basil leaves. Mix until evenly combined. Season with salt and black pepper.

Step 7

Pour the cheese mixture over the prepared crust and smooth out the top with a spatula.

Step 8

Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly.

Step 9

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 20 minutes, then transfer to a wire rack to cool completely.

Step 10

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Step 11

Before serving, run a knife around the edge of the springform pan and carefully remove the sides. Garnish with additional basil leaves or a drizzle of olive oil if desired. Serve room temperature or chilled.

Nutrition Facts

Serving size	1324.5 grams (1324.5g)

Amount per serving	% Daily Value*
Calories	3374

Total Fat 288.70g	370%
Saturated Fat 153.60g	768%
Polyunsaturated Fat 9.40g
Cholesterol 1324mg	441%
Sodium 5826mg	253%
Total Carbohydrate 114.40g	42%
Dietary Fiber 5.70g	20%
Total Sugars 23.90g
Protein 102.90g	206%

Vitamin D 123IU	615%
Calcium 2021mg	155%
Iron 9mg	52%
Potassium 1497mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.9%

Protein: 11.9%

Carbs: 13.2%