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Savory Cheesecake

  • 12servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable cooking spray

  2. 1/4 cup finely crushed onion-flavored melba toast rectangles - divided use

  3. 3 tablespoons minced shallots

  4. 2 1/2 cups packed trimmed watercress

  5. 1/4 teaspoon freshly ground pepper

  6. 2 cups part-skim Wisconsin Ricotta cheese

  7. 3/4 cup (3 ounces) shredded Wisconsin Provolone or Wisconsin Gruyere cheese

  8. 1/4 cup all-purpose flour

  9. 1/4 teaspoon salt

  10. 1 (8 3/4 ounce) can low sodium cream-style corn

  11. 2 large eggs

Instructions Jump to Ingredients ↑

  1. Coat the bottom of an 8-inch springform pan with cooking spray; sprinkle with 2 tablespoons melba toast crumbs, and set aside.

  2. Coat a medium-size non-stick skillet with cooking spray; place over medium-high until hot. Add shallots; sauté 1 minute. Add watercress and pepper; sauté 2 minutes.

  3. Position knife blade in a food processor bowl; add remaining 2 tablespoons melba toast crumbs. Wisconsin Ricotta cheese, Wisconsin Provolone or Gruyère cheese and next 4 ingredients. Process until smooth. Add watercress mixture; process until chopped.

  4. Pour mixture into prepared springform pan.

  5. Bake at 325°F (160°C) for 1 hour and 15 minutes or until almost set.

  6. Remove from oven, and cool 15 minutes. Cover and chill 2 hours.

  7. Serve chilled or at room temperature.

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