Chef Emily Ellyn’s Savory Cheesecake topped with sweet and tangy pickled beets is a great appetizer option for any party or weekday dinner.
Cook time: 50 mins
Serves: Party Size
Yield: 8 1-inch slices
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.