Savory Asparagus Ricotta Cheesecake With Almond Swi

Name: Savory Asparagus Ricotta Cheesecake With Almond Swiss Cheese Crust And Topping.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarsley ground almonds; 1 cup shredded swiss cheese; 1/4 cup melted, salted butter; 2 cups chopped asparagus; 1/2 cup arugula, stems removed and chopped; 2 tblsp. butter; a few shakes sea salt; 4 oz. softened cream cheese; 2 cups Ricotta cheese; 4 eggs; 1/4 cup unbleached flour; 1'4 cup finely chopped Italian flat-leafed parsley

Servings: persons

2 cups coarsley ground almonds
1 cup shredded swiss cheese
1/4 cup melted, salted butter
2 cups chopped asparagus
1/2 cup arugula, stems removed and chopped
2 tblsp. butter
a few shakes sea salt
4 oz. softened cream cheese
2 cups Ricotta cheese
4 eggs
1/4 cup unbleached flour
1'4 cup finely chopped Italian flat-leafed parsley

1
Combine first 3 ingredients well. Press 1 and 1/2 cups of this mixture onto the bottom of a lightly buttered 10 inch spring form pan. Reserve the rest of it for the topping.
2
Bake crust at 275 F for 15 minutes, or until golden and firm. Set aside to cool.
3
Prepare filling: First Saute asparagus and arugula in the butter over medium heat for 10 minutes or just until asparagus is tender, salting it lightly after about 3 minutes. Set aside to cool.
4
In a food processor, puree cream cheese, ricotta, and eggs until smooth. Add flour and puree again until very smooth. Add salt and freshly ground black pepper to taste. Pulse until combined.
5
Pour cheese mixture into a large mixing bowl. fold in parsley, and asparagus mixture. Pour onto cooled crust.
6
Bake at 400 F for 15 minutes, or until top is almost set.
7
Reduce heat to 375 F. Sprinkle the rest of the almond-swiss topping onto the cheesecake and bake for another 35-40 minutes, or until cake is set and topping is crispy and golden.
8
Let cool. Run a knife around the edge and remove side of pan. Serve at room temperature.

1497

kcal

Calories

133

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups coarsley ground almonds, 1 cup shredded swiss cheese, 1/4 cup melted, salted butter, 2 cups chopped asparagus, and more.

Yes, Savory Asparagus Ricotta Cheesecake With Almond Swiss Cheese Crust And Topping. 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!

Savory Asparagus Ricotta Cheesecake With Almond Swiss Cheese Crust And Topping.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions