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Retro Rad Approved

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

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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.

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