Herb & Roasted Pepper Cheesecake Recipe

Name: Herb & Roasted Pepper Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 packages (8 ounces each) cream cheese, softened; 3/4 cup whole-milk ricotta cheese; 1-1/2 teaspoons salt; 3/4 teaspoon pepper; 3 eggs, lightly beaten; 1-1/2 cups roasted sweet red peppers, drained and finely chopped; 3/4 cup minced fresh basil; 1/3 cup minced fresh chives; 3 tablespoons minced fresh thyme; 3 tablespoons crumbled cooked bacon; 3 garlic cloves, minced; 1 tablespoon olive oil; Roasted sweet red pepper strips and additional minced chives, optional; Baked pita chips

Servings: persons

3 packages (8 ounces each) cream cheese, softened
3/4 cup whole-milk ricotta cheese
1-1/2 teaspoons salt
3/4 teaspoon pepper
3 eggs, lightly beaten
1-1/2 cups roasted sweet red peppers, drained and finely chopped
3/4 cup minced fresh basil
1/3 cup minced fresh chives
3 tablespoons minced fresh thyme
3 tablespoons crumbled cooked bacon
3 garlic cloves, minced
1 tablespoon olive oil
Roasted sweet red pepper strips and additional minced chives, optional
Baked pita chips

1
Preheat oven to 350u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2
Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
3
Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
4
Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 packages (8 ounces each) cream cheese, softened, 3/4 cup whole-milk ricotta cheese, 1-1/2 teaspoons salt, 3/4 teaspoon pepper, and more.

Yes, Herb & Roasted Pepper Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Herb & Roasted Pepper Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions