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1
Preheat the oven to 350 degrees F.
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2
To make the crostini, cut the baguettes into 1/4-inch thick slices.
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3
Using a pastry brush, brush the baguette slices with olive oil.
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4
Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes.
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5
Reserve 25 of the crostini slices for the cheesecake.
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6
Cool the remaining crostini, then store in an airtight container until ready to serve.
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7
To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute.
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8
Add the melted butter and pulse a few times to combine.
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9
Press the bread crumbs into the bottom of the cheesecake pan.
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10
Bake until golden, about 10 minutes.
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11
Remove from the oven and let cool.
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12
To make the cheesecake, wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil.
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13
Place the ricotta, cream cheese, and goat cheese in a food processor.
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14
Pulse to mix.
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15
Add the eggs, sugar, and salt and pulse a few times until well mixed.
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16
Using a rubber spatula, stir in the red pepper, basil, and thyme.
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17
Pour the cheese mixture into the cheesecake pan.
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18
Place the cheesecake pan in a roasting pan.
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19
Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
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20
Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold.)
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21
Transfer the cake to a wire rack to cool for 1 hour.
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22
Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
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23
To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied.
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24
Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring.
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25
Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate.
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26
Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides.
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27
Serve with the reserved crostini alongside.
