Neapolitan vegetable cheesecake recipe

Neapolitan Vegetable Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a unique and delicious vegetarian dish, look no further than the Neapolitan vegetable cheesecake recipe. This savory dish combines the rich and creamy flavors of cheesecake with a medley of fresh vegetables, creating a truly irresistible treat. With a crispy crust and a flavorful filling, this recipe is perfect for any occasion. Whether you're a cheese lover or a vegetable enthusiast, this Neapolitan vegetable cheesecake is sure to impress your taste buds.

Keywords: Neapolitan, vegetable, cheesecake, recipe, vegetarian

Neapolitan vegetable cheesecake recipe details

Neapolitan vegetable cheesecake recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

3 cups packed coarsely grated zucchini

1 teaspoon salt, divided

1 onion, chopped

1 Tablespoon butter or margarine

1 cup coarsely grated carrots

3 Tablespoons all-purpose flour

3 cloves garlic, finely minced

1/2 teaspoon dried whole basil

1/2 teaspoon dried whole oregano

1/4 cup packed chopped fresh parsley

1-1/2 Tablespoons lemon juice

4 eggs, slightly beaten

3 cups ricotta cheese

One 8-ounce package mozzarella cheese, grated

3/4 cut grated Parmesan cheese, divided

salt and freshly ground pepper to taste

1/3 cup fine, dry bread crumbs, divided

4 plum tomatoes, thinly sliced

One 2-ounce can anchovy fillets, drained and rolled

Instructions:

Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain. Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.

Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes. Add zucchini, carrots, flour, garlic, basil, and oregano. Cook over medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice. Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well. Add vegetable mixture and salt and pepper to taste; stir until well blended. Sprinkle 1 tablespoon bread crumbs over the bottom of a greased 10-inch springform pan. Pour vegetable mixture into pan. Bake at 375 degrees for 30 minutes. Remove from oven.

Dredge plum tomato slices in remaining bread crumbs. Garnish cheesecake with tomato slices and rolled anchovies. Sprinkle with remaining Parmesan cheese. Reduce heat to 350 degrees, and bake 30 minutes. Turn off oven, and open door; let cheesecake cool in oven 15 minutes. Remove from oven; cool on a wire rack 10 minutes.

Yield: One 10-inch cheesecake