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Old 08-06-2009, 08:46 PM   #1
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Lovely way to use up Zucchini...

From This site:

Zucchini Ricotta Cheesecake Recipe - 101 Cookbooks



I threw together this zucchini-flecked ricotta cheesecake when I got home from the farmers' market the other day. The green and yellow squash skins along with a nice amount of chopped dill visually pepper the interior of this savory cake. I used just enough egg to hold things together, creating a simple batter made primarily of ricotta cheese but also flavored with a bit of garlic, shallots, lemon zest, and a few straggler ingredients I found lounging around the kitchen seeking higher purpose. Lighter and less egg-y than a quiche it takes a while to bake, but minimal time ahead of that. I suspect that along with a few sides, it would be a welcome addition to any picnic basket.

Ricotta Cheesecake Recipe

Keep in mind this is a ricotta based cheesecake - not one based on cream cheese. The texture is going to be different (and delicious) in its own right.

Zucchini Ricotta Cheesecake

To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. I had dill on hand, and I like how it tastes with summer squash, so dill it was. I suspect anything from chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach, or corn could work here. Also, when I have the time and inclination I'll drain the ricotta through cheesecloth to get even more moisture out of the cake, but to be honest, most times I won't bother. Lastly, I use a springform pan here, but you could use an equivalent baking dish or deep tart pan as well.

2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.

In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).

At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.


** I can't wait to try this... I may give it a shot this weekend.
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Last edited by Erica L. Butler; 08-06-2009 at 08:52 PM..
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Old 08-07-2009, 05:06 AM   #2
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Sounds wonderful I love strong flavored cheeses like parm, goat, manchego and gorgonzola. The way this recipe sounds any of those would be great in it
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Old 08-07-2009, 10:18 AM   #3
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Oh Erica, YUM! this sounds devine, well can't do goat cheese, but I can replace w/another type. Thanks for posting this recipe
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Old 08-07-2009, 10:22 AM   #4
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Glad you like the recipe! Enjoy!
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Old 08-07-2009, 07:21 PM   #5
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Oh that looks absolutely beautiful!!!

What do you think would make a good replacement cheese for the goat cheese? What kind of goat cheese was used? I think I've seen them in different flavors.

I'm assuming that full fat ricotta was used.
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Old 08-08-2009, 08:22 AM   #6
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Originally Posted by JunkInMyTrunk View Post
Oh that looks absolutely beautiful!!!

What do you think would make a good replacement cheese for the goat cheese? What kind of goat cheese was used? I think I've seen them in different flavors.

I'm assuming that full fat ricotta was used.
Maybe Feta cheese? And yeah, full fat ricotta..
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Old 08-08-2009, 11:39 AM   #7
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Am so making this, gorgeous pics as well.
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Old 08-11-2009, 10:37 AM   #8
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Hi Erica,
Do you think I could use crook-neck/yellow squash in place of the Zuchini? I have a boat load of yellow squash, doesn't seem to be as "wet" as zuchini, what do you think? Thanks
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Old 08-11-2009, 11:04 AM   #9
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Originally Posted by Mule_Freak View Post
Hi Erica,
Do you think I could use crook-neck/yellow squash in place of the Zuchini? I have a boat load of yellow squash, doesn't seem to be as "wet" as zuchini, what do you think? Thanks
Oh, yeah. As long as it's some sort of summer squash, it should be fine. I'm making mine tonight--or maybe two (apparently these freeze well) and I'll be using two types of zukes.
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Old 08-12-2009, 07:54 AM   #10
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Looks fabulous! Thanks for sharing. Love Heidi's blog for its gorgeous photography. Has anyone tried this yet? I am curious abotu the texture.

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Old 08-12-2009, 11:00 AM   #11
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Quote:
Originally Posted by jacksmixedtape View Post
Looks fabulous! Thanks for sharing. Love Heidi's blog for its gorgeous photography. Has anyone tried this yet? I am curious abotu the texture.
I fell in love with this recipe the minute I saw it... but I'd never run across her blog. I got this from 101 recipes. The link should be in the original post.

Yep-- it was in the original post: Zucchini Ricotta Cheesecake Recipe - 101 Cookbooks

(I was actually googling for zucchini recipes.)
I'm making the recipe this evening or tomorrow morning, so I'll be happy to report.

Now that I know she has a blog, I'll check that out as well. :-)

Last edited by Erica L. Butler; 08-12-2009 at 11:02 AM..
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Old 08-12-2009, 03:35 PM   #12
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This looks sooooooooo good! Thanks!
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