Savory Cheesecake with Beets and Red Cabbage Recipe

Name: Savory Cheesecake with Beets and Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. creme fraiche; 4 oz. blue cheese; 1 lb. low-fat ricotta cheese; 5 large eggs; 1 Tbs. plus 1 tsp. white rice flour; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 1/2 cup chopped walnuts; 1 small head cabbage thinly sliced (7 cups); 2 lb. beets, peeled and sliced; 1 large red onion, chopped (2 cups); 1/4 cup olive oil; 1/4 cup orange juice; 2 oz. fresh ginger, minced; 2 Tbs. lemon juice; 2 cloves garlic, minced (2 tsp.); 1 cube vegetarian bouillon; 1/2 tsp. ground coriander; 1 stalk fresh rosemary; 1 bay leaf; 1 pinch cayenne pepper

Servings: persons

8 oz. creme fraiche
4 oz. blue cheese
1 lb. low-fat ricotta cheese
5 large eggs
1 Tbs. plus 1 tsp. white rice flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup chopped walnuts
1 small head cabbage thinly sliced (7 cups)
2 lb. beets, peeled and sliced
1 large red onion, chopped (2 cups)
1/4 cup olive oil
1/4 cup orange juice
2 oz. fresh ginger, minced
2 Tbs. lemon juice
2 cloves garlic, minced (2 tsp.)
1 cube vegetarian bouillon
1/2 tsp. ground coriander
1 stalk fresh rosemary
1 bay leaf
1 pinch cayenne pepper

1
To make Cheesecake: Preheat oven to 350F.
2
Line 11-inch cake pan with parchment paper, and coat with cooking spray.
3
Whisk together creme fraiche and blue cheese in large bowl until smooth.
4
Whisk in ricotta, then eggs, rice flour, salt, and pepper.
5
Fold in walnuts.
6
Pour into prepared pan, and bake 35 minutes, or until tip of knife comes out with firm, but moist coating.
7
Cool, then unmold.
8
To prepare Cabbage: Preheat oven to 375F.
9
Toss together all ingredients and 11/2 cups water in large bowl.
10
Divide between two baking dishes, and roast 30 minutes, or until vegetables are tender.
11
Cut Cheesecake into 16 slices.
12
Serve each slice with 1/4 cup Cabbage.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 8 oz. creme fraiche, 4 oz. blue cheese, 1 lb. low-fat ricotta cheese, 5 large eggs, and more.

Yes, Savory Cheesecake with Beets and Red Cabbage 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.

Savory Cheesecake with Beets and Red Cabbage

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