-
Serves
8 as a main course, 12 as an appetizer.
Author Notes
Looks like I was a little late for the contest with this recipe, but it is worth submitting anyway - it is SO good!!! I love the contests because they inspire me to make up new recipes based on what I have on hand. Which is how this recipe evolved. Asparagus, arugula and parsley were about the only things in the garden at the moment. I only had half a package of cream cheese, but a lot of Ricotta, which made the cheesecake come out a lot lighter. The topping and crust need to be baked until crispy. the contrast with the smooth texture of the cake really works. —Nancy Nicole
Ingredients
-
2 cups
coarsley ground almonds
-
1 cup
shredded swiss cheese
-
1/4 cup
melted, salted butter
-
2 cups
chopped asparagus
-
1/2 cup
arugula, stems removed and chopped
-
2 tblsp.
butter
-
a few shakes
sea salt
-
4 oz.
softened cream cheese
-
2 cups
Ricotta cheese
-
4
eggs
-
1/4 cup
unbleached flour
-
1'4 cup
finely chopped Italian flat-leafed parsley
Directions
-
Combine first 3 ingredients well. Press 1 and 1/2 cups of this mixture onto the bottom of a lightly buttered 10 inch spring form pan. Reserve the rest of it for the topping.
-
Bake crust at 275 F for 15 minutes, or until golden and firm. Set aside to cool.
-
Prepare filling: First Saute asparagus and arugula in the butter over medium heat for 10 minutes or just until asparagus is tender, salting it lightly after about 3 minutes. Set aside to cool.
-
In a food processor, puree cream cheese, ricotta, and eggs until smooth. Add flour and puree again until very smooth. Add salt and freshly ground black pepper to taste. Pulse until combined.
-
Pour cheese mixture into a large mixing bowl. fold in parsley, and asparagus mixture. Pour onto cooled crust.
-
Bake at 400 F for 15 minutes, or until top is almost set.
-
Reduce heat to 375 F. Sprinkle the rest of the almond-swiss topping onto the cheesecake and bake for another 35-40 minutes, or until cake is set and topping is crispy and golden.
-
Let cool. Run a knife around the edge and remove side of pan. Serve at room temperature.
See what other Food52ers are saying.