This zucchini ricotta cheesecake is a delicious savoury dish served either cold or from the oven.
Try a savoury cheesecake for a nice change from a frittata or low carb quiche for lunch or supper. You might be pleasantly surprised! Although the husband refuses to call this a cheesecake because it has no biscuit bottom. I could call it a crustless savoury pie and he would eat it happily without the back chat.
I use goats cheese for this ricotta cheesecake 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 am inpatient for my food and will get the case of the “hangry” if I need to wait.
This zucchini ricotta cheesecake is simply delicious warm but serve it cold and the flavours seem to dance with each other. I am personally torn between the best way to serve this ricotta cheesecake warm or cold. It is a dish that requires planning!
The best solution is to bake it ahead for you to serve this warm or make it the day before. If you bake it ahead, you have a meal to eat as soon as you 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!
I have baked this in a 7-inch springform cake tin and also in two smaller ones. The smaller ones were used purely because the Chief Taster bought them back from the UK for me and I like how cute they are. Plus I am still searching for a 7-inch springform cake tin here. For some reason they all seem to be 9 inches and that’s just too big for just us two and not a size I use with my recipes. I have stumbled upon a cake making shop in the back of a shopping mall which might have the size I am looking for. However, I really recommend the small spring form cake tins. Perfect for a couple or hungry single! The recipe quantity below fitted the 2 smaller cake tins perfectly.
Zucchini Ricotta Cheesecake
Ingredients
- 2 cups Zucchini grated and water squeezed out
- 15 oz Ricotta cheese
- 1/2 cup Parmesan cheese grated
- 2 Spring onions chopped
- 2 Garlic cloves chopped
- 1/4 cup Dill, fresh chopped
- 1 tablespoon Lemon zest
- 2 Eggs beaten
- 1/3 cup Goats cheese
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- Preheat the oven to 180C/350F degrees.
- Grease a 7 inch springform pan.
- Combine the ricotta, parmesan, onions, garlic, chives, dill and lemon thoroughly in a bowl. Add the eggs and mix well.
- Add the zucchini and stir well.
- Put the mixture into the springform pan and spread evenly.
- Top with slices or chunks (depending whether you use hard or soft) of the goat’s cheese and put it over the top of the ricotta cheesecake
- Bake for 1 hour until the goats cheese is melted.
- Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to cool and serve. Either way is delicious.
Notes
Nutrition
17 Comments
dhannon
November 10, 2019 at 1:04 pmQuestion: I have some mascarpone I need to use up. Do you think it would sub well for the ricotta?
Angela Coleby
November 11, 2019 at 8:41 amI would say so, only because I’ve swapped this the other way round for a similar recipe and it worked out find.
sophia
September 30, 2019 at 2:02 pmI liked the taste,but, mine also was loose, I did squeeze and squeeze, but it was still watery.Would an extra egg hold it together better?
Angela Coleby
October 1, 2019 at 5:19 pmPerhaps more ricotta with another egg would work.
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August 14, 2019 at 9:41 am[…] #5 Zucchini Ricotta Cheesecake […]
HoneyBunny20
August 4, 2019 at 6:48 amJust okay. The texture was too light and the dill wasn’t that exciting.
Jennie
May 8, 2019 at 8:38 amso, if you make it in two 4″ pans….is it still one slice = one serving or is it that one 4″ pie is one serving ?
Angela Coleby
May 8, 2019 at 4:19 pmThe one slice is based on the whole recipe divided by 8 slices baked in a 7 inch tin (It’s what I first used).
Gabby Tyer
January 6, 2019 at 8:35 pmMade this and it is good. I followed the recipe exactly. I think it could be great by adding some roasted red peppers/maybe Chedder on top and a little hot sauce for a little contrast to the ricotta. It ready depends on the flavors you like. I think there are many possibilities with this dish. Love that it is in a 7” springform pan. I’m the only one in the house that eats veggies. This is perfect size.
Angela Coleby
January 7, 2019 at 7:52 amLove the idea of some hot sauce on the side.
Joanne
September 28, 2018 at 4:51 pmI made this recipe the other day, and used two 4 inch springform pans. We both really liked it, but wonder what the texture should be. I was expecting a smooth texture, but it came out more loose. Not sure if I didn’t get all the water out of the zucchini, or if I over baked it. It still wiggled when I checked it at one hour, so I gave it an extra 5 minutes. Other than that, the flavor was tasty, and I want to try it again with different herbs and seasoning.
Angela Coleby
September 29, 2018 at 10:03 amI think it may have been the water content of the zucchini. It should be a firm cheesecake but glad you liked the taste!
Vanessa
August 20, 2018 at 2:59 pmThanks for sharing! It looks like a yummy brunch dish!
Tamzin
August 11, 2018 at 2:19 pmI don’t have a 7-inch springform pan, but am going to try this in greased small ramekins. Sounds yummy!
Angela Coleby
August 12, 2018 at 8:32 amThey should still work in ramekins. Would make a great dinner party dish!
Eliza
August 9, 2016 at 11:39 amMade it today and is absolutely delicious. Thanks Angela. I have been trying more of your recepies and to date all are excellent.
Angela Coleby
August 9, 2016 at 3:31 pmDelighted to hear this Eliza! Happy baking!