Rocket And Ricotta Cheesecake

Low-Carb & Gluten-Free Vegetarian

https://www.cutoutandkeep.net/projects/rocket-and-ricotta-cheesecake • Posted by Anova

A creamy, savoury cheesecake, lightened with rocket and herbs. Serve with a crunchy leaf salad, 
or for a more full-on meal, with Braised Fennel and Peppers. Per serving Carbs: 3 g protein: 15 g calories: 293 fibre: 0.8 g fat: 24 g (saturated fat: 9 g)

You will need

Butter , for greasing 75 g Walnuts pieces 1 tbsp Olive Oil 3 Garlic cloves, chopped 3 Spring Onions , chopped 200 g Rocket , coarsely chopped 3 tbsp Chopped Fresh Herbs , ?such as parsley, basil and dill, ?plus extra to garnish 3 organic Eggs 500 g Ricotta Cheese , drained 4 tbsp Freshly grated Parmesan Cheese , plus extra shavings ?to garnish Sea salt and freshly ground ? Black Pepper

Project Budget

Time

Difficulty

Description

A creamy, savoury cheesecake, lightened with rocket and herbs. Serve with a crunchy leaf salad, 
or for a more full-on meal, with Braised Fennel and Peppers. Per serving Carbs: 3 g protein: 15 g calories: 293 fibre: 0.8 g fat: 24 g (saturated fat: 9 g)

Instructions

1. Preheat the oven to 160°C/325°F/Gas Mark 3. Generously butter a 20 cm/8 inch cake tin with a loose base. Grind the walnut pieces to a powder in a food processor, then press them into the base and sides of the tin.

2. Heat a frying pan over a low heat and add the olive oil. Cook the garlic and spring onions for 1 minute, until fragrant. Add the rocket and herbs and stir for 1–2 minutes, until the rocket is just wilted. Remove the pan from the heat.

3. Put the eggs, ricotta, Parmesan and the rocket mixture in a clean food processor, and season with salt and pepper. Process until evenly mixed. Pour into the prepared tin. Bake for about 45 minutes, until golden and firm. Turn out, cut into wedges and serve warm.