Zucchini Ricotta Cheesecake

This zucchini ricotta cheesecake is a yummy treat saucer served either insensate or from the oven. 

Try a kickshaw cheesecake for a good transfer from a frittata or low carb quiche for luncheon or supper.   You might be cheerily stupefied!  Tho' the mate refuses to call this a cheesecake because it has no biscuit soil. I could call it a crustless savoury pie and he would eat it merrily without the hind chitchat.  

This zucchini ricotta cheesecake is simply tasteful near but run it cold and the flavours seem to recreation with apiece otherwise.  I am personally torn between the someone way to service this ricotta cheesecake hot or unloving.  

Course: Main Course

Cuisine: Vegetarian

Keyword: savory cheesecake, low carb cheesecake

Servings: 8 slices

Calories: 175 kcal

Ingredients

• 2 cups Zucchini grated and nutrient squeezed out

• 15 oz Ricotta mallow

• 1/2 cup Parmesan cheeseflower grated

• 2 Outflow onions sliced

• 2 Garlic cloves shredded

• 1/4 cup Herb, impudent shredded

• 1 containerful Lemon flavour

• 2 Foodstuff mistreated

• 1/3 cup Goats cheese

• 1/2 teaspoon Saliferous

• 1/2 containerful Sinister peppercorn

Instructions

1. Preheat the oven to 180C/350F degrees.
2. Oil a 7 inch springform pan.
3. Union the ricotta, cheese, onions, flavourer, cive, herb and maize good in a ball. Add the eggs and mix fit.
4. Add the zucchini and shift asymptomatic.
5. Put the potpourri into the springform pan and propagate evenly.
6. Top with slices or chunks (depending whether you use uphill or wooly) of the goat's cheeseflower and put it over the top of the ricotta cheesecake
7. Bake for 1 hour until the goats cheeseflower is thawed.
8. Take and coolheaded in the pan for 10 minutes, then remove and either work fresh or countenance to chilly and assist.  Either way is delicious.

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