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.
Zucchini ricotta recipe
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. 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.
Other low carb zucchini recipes
Zucchini Ricotta Cheesecake
- 7-inch spring form cake tin
- 2 cups Zucchini grated and water squeezed out
- 15 oz Ricotta cheese
- ½ cup Parmesan cheese grated
- 2 Spring onions chopped
- 2 Garlic cloves chopped
- ¼ cup Dill, fresh chopped
- 1 tablespoon Lemon zest
- 2 Eggs beaten
- ⅓ cup Goats cheese
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- Preheat the oven to 180C/350F degrees.
- Grease a 7 inch springform pan.
- Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a bowl. Add the eggs and mix well.
- Add the zucchini, season with the salt & pepper, 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.
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