Red Pepper Cheesecake

Name: Red Pepper Cheesecake
Yield: 4 to 6 servings
Ingredients: 4 ounces ricotta cheese, at room temperature; 4 ounces cream cheese, at room temperature; 2 ounces goat cheese, at room temperature; 1 tablespoon sugar; 1 egg; Kosher salt; 2 jarred roasted red bell peppers cut in thin strips and halved (about 1/2 cup); 4 pitas; 2 tablespoons olive oil; Freshly ground black pepper; 1/4 cup apricot jam; 1 to 2 teaspoons hot water

December 9, 2011

Despite the apricot topping, this is a savory dish, not a dessert, and it’s a knockout addition to an appetizer buffet. Be sure to pat the bell peppers dry with paper towels and don’t chop them too fine or they will turn the cheese filling pink. Note that the pan size is a bit unusual so make sure you have the right one before you start the recipe.

Recipe notes

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