Cheesecake/ Gluten Free/ Low Carb

Courgette (Zucchini) Ricotta Cheesecake

This is a lovely savoury cold dish and makes a nice change from a frittata or quiche (gluten free of course!) for lunch or supper.   Although the husband refuses to call this a cheesecake as it has no biscuity bottom.    I use goats cheese but think this would be just as nice with Feta cheese too.  This has a long cooking and cooling time so is often a weekend dish for us as I cannot wait that long during the week.  Or I make it the day before, so I have something to eat as soon as I get through that door after a day at the office.  Mind you, there is nothing stopping you eating it warm once it is out of the oven.  I won’t judge you as I have done that myself..

INGREDIENTS

2 cups courgettes (zucchini) grated and water squeezed out  (One large courgette should yield this quantity)

2 1/2 cups ricotta cheese

1/2 cup grated Parmesan cheese

2 spring onions, finely chopped

2 cloves garlic, chopped

1 tblspn chives, chopped

1/4 cup fresh dill, chopped

zest of one lemon

2 eggs, beaten

1/3 cup goats cheese

salt and pepper

METHOD

  1. Preheat the oven to 180C/350F degrees.
  2. Grease a 7 inch springform pan.
  3. Combine the ricotta, parmesan, onions, garlic, chives, dill and lemon thoroughly in a bowl.  Add the eggs and mix well.
  4. Add the courgettes (zuccihini) and stir well.
  5. Put the mixture into the pan and spread evenly.
  6. Bake for 1 hour and then add the goats cheese.  If there is any moisture on top of the cake, dab it up with a piece of kitchen towel before adding the cheese.
  7. Bake for a further 20-30 minutes until the goats cheese is melted.
  8. Remove and cool in the pan for 10 minutes, then remove and allow to cool completely.
  9. Eat and enjoy!

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4 Comments

  • Reply
    Zucchini Feta Mint Cake - Divalicious Recipes
    March 1, 2017 at 12:04 am

    […] a zucchini ricotta cake recipe I have in my archives and I wanted to try another version. With my recent roulade obsession […]

  • Reply
    Eliza
    August 9, 2016 at 11:39 am

    Made it today and is absolutely delicious. Thanks Angela. I have been trying more of your recepies and to date all are excellent.

    • Reply
      Angela Coleby
      August 9, 2016 at 3:31 pm

      Delighted to hear this Eliza! Happy baking!

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