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
8 as a main course, 12 as an appetizer.
coarsley ground almonds
shredded swiss cheese
melted, salted butter
arugula, stems removed and chopped
a few shakes
softened cream cheese
finely chopped Italian flat-leafed parsley
In This Recipe
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.