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Show-Stopping Savory Cheesecake
Chef Emily Ellyn’s Savory Cheesecake topped with sweet and tangy pickled beets is a great appetizer option for any party or weekday dinner.
Prep time: 15 mins 
Cook time: 50 mins
Serves: Party Size
Yield: 8 1-inch slices
Ingredients
Crust:
- 1 cup dried Italian bread crumbs
- ½ cup Frigo® Fresh Grated Parmesan
- ¼ cup pecans, minced
- 6 tablespoons unsalted butter, room temperature
Filling:
- 2 (8-ounce) packages cream cheese, room temperature
- 2/3 cup Frigo® Whole Milk Ricotta
- 1 tablespoon flour
- 1 ½ teaspoons fresh rosemary, chopped fine
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 (5-ounce) packages Frigo® Crumbled Blue Cheese
- 1 large egg, lightly beaten
- 1 small red onion, chopped fine
Garnish:
- 1 (16-ounce) jar of pickled beats, sliced thin
Directions
Preheat oven to 350°F.
Lightly spray an 8-inch springform pan with cooking oil.
In a small bowl, mix bread crumbs, Frigo® Fresh Grated Parmesan, pecans, and butter in a small bowl. Press the mixture into the bottom and halfway up the sides of the springform pan. Place pan on a baking sheet and bake at 350° for 10 minutes. Remove from oven and set aside.
In a large bowl, beat the cream cheese, Frigo® Whole Milk Ricotta, flour, rosemary, salt, and pepper with a hand mixer until smooth. Add 1 cup Frigo® Crumbled Blue Cheese, egg, and egg yolk; beat on low speed until combined. Fold in red onion. Spread over crust. Return pan to baking sheet and place in center rack of the pre-heated oven.
Bake for 40 minutes or until center is just set (slightly soft but not soupy). Remove from oven, cool on a wire rack for 1 hour. Refrigerate for another hour or until cooled through.
Remove rim from pan. Top cheesecake with sliced pickled beets and Frigo® Crumbled Blue Cheese. Serve with lightly dressed salad greens or serve on a buffet with crackers, toasted crostini, and/or charcuterie.
Rad Tip: You can refrigerate Cheesecake for up to 1 week and freeze for up to one month. Remove from freezer 2 hours before serving.
