Low-Carb Vegetarian Cookbook: 100 Easy Recipes and a Kick-Start Meal Plan by Burks Justin Fox & Lawrence Amy

Author:Burks, Justin Fox & Lawrence, Amy [Burks, Justin Fox]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-03-02T16:00:00+00:00

Savory Cheesecake

SERVES 6–8 / PREP TIME: 20 MINUTES / COOK TIME: 1 HOUR 5 MINUTES

Stealth health food. An epicurean curveball. This savory cheesecake is a protein-packed twist on the classic dessert.

FOR THE CRUST

¼ cup olive oil, plus more for the pan

2 tablespoons fresh flat-leaf parsley leaves and tender stems

1 garlic clove, peeled

1½ cups almond flour

FOR THE FILLING

1 teaspoon olive oil

2 large shallots, thinly sliced

¼ cup dry white wine

1 (15-ounce) container whole-milk ricotta

6 ounces goat cheese

3 large eggs, lightly beaten

Leaves from 1 (6-inch) sprig fresh rosemary

Kosher salt

Cracked black pepper

FOR THE TOPPING

½ cup pitted mixed olives

1 tablespoon balsamic vinegar

2 tablespoons finely chopped fresh flat-leaf parsley leaves

TO MAKE THE CRUST

1 . Preheat the oven to 400°F. Brush a 9-inch springform pan lightly with olive oil.

2 . Pulse the parsley, garlic, almond flour, and olive oil in a food processor until the ingredients form coarse crumbs. Press the crumbs into the bottom of the prepared spring-form pan.

3 . Bake the crust for 5 to 7 minutes, until you smell a nutty aroma (the color won’t change much).

TO MAKE THE FILLING

1 . In a medium skillet, heat the olive oil over medium heat. Add the shallots and sauté until they just start to brown, about 5 minutes.

2 . Add the wine to deglaze the pan and cook until most of the liquid has evaporated, about 5 minutes more.

3 . Transfer the shallots to the food processor. Add the ricotta, goat cheese, eggs, rosemary leaves, and salt and black pepper to taste and pulse until everything is incorporated.

4 . Being careful not to displace the crust, spoon the filling into the springform pan.

5 . Bake for 50 minutes, or until the top is browned and the center has set and is firm. Set aside to cool. Once it has cooled, refrigerate for at least 1 hour before serving.

TO MAKE THE TOPPING

To serve, remove the collar of the pan, scatter the olives on top, drizzle with the balsamic vinegar, and garnish with the parsley.

TIP: Be sure to use the parsley stems in this recipe. They add a verdant flavor.

PER SERVING: Calories: 368; Total Fat: 30g; Saturated Fat: 12g; Total Carbs: 6g; Fiber: 2g; Protein: 18g; Sodium: 224mg

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