Rocket And Ricotta Cheesecake

Low-Carb & Gluten-Free Vegetarian

Posted by Anova

About

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)

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You Will Need (11 things)

  • 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

Steps (3 steps, 60 minutes)

  1. 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. 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. 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.