Delicious Zucchini Ricotta Cheesecake

October 20, 2024
by Chef Jamie's Kitchen. Updated November 14, 2024

Why Zucchini is the Star Ingredient

Zucchini, often overlooked in both savory and sweet dishes, shines as the star ingredient in this Ricotta Cheesecake. Known for its mild flavor and versatile nature, zucchini adds moisture and a subtle sweetness that complements the creamy ricotta beautifully. Additionally, zucchini is a nutrient-dense vegetable, packed with vitamins A, C, and B6, as well as essential minerals like potassium and magnesium. This makes it an excellent choice for those looking to enhance their meals with healthy ingredients. The unique texture of grated zucchini also contributes to the cheesecake s delightful consistency, making every bite a perfect balance of creaminess and lightness.

Perfect Pairings for Your Zucchini Ricotta Cheesecake

This Zucchini Ricotta Cheesecake is not only a dish on its own but also serves as a versatile base for various accompaniments. To elevate your dining experience, consider pairing it with a fresh side salad tossed in a light vinaigrette. The acidity of the dressing will cut through the richness of the cheesecake, creating a harmonious balance. Alternatively, serve it with a dollop of herbed yogurt or a tangy tomato salsa for a burst of flavor. For a more rustic touch, crusty bread or crackers will add a satisfying crunch, making it an ideal appetizer for gatherings or a delightful addition to a charcuterie board.

Tips for the Perfect Cheesecake Texture

Achieving the perfect texture in a cheesecake can be challenging, but there are a few tips that can help ensure your Zucchini Ricotta Cheesecake turns out flawlessly. First, it s crucial to drain the zucchini thoroughly to prevent excess moisture from making the cheesecake soggy. Use a fine mesh strainer or cheesecloth for optimal results. Secondly, avoid overmixing the batter; mixing just until combined will help maintain a light and airy texture. Lastly, be mindful of the baking time; every oven is different, so keep an eye on the cheesecake as it bakes. The center should be set but still slightly jiggly, and a golden top is a sign of perfection!

Storage and Reheating Tips

If you happen to have leftovers of this delicious Zucchini Ricotta Cheesecake, storing it properly will help maintain its flavor and texture. Allow the cheesecake to cool completely before covering it with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When you re ready to enjoy it again, you can serve it cold or gently reheat it in the oven at a low temperature to preserve its creamy consistency. Just be sure to monitor the reheating process closely to avoid overcooking, which can lead to a rubbery texture.

Health Benefits of Ricotta Cheese

Ricotta cheese, the creamy base of this cheesecake, is not only delicious but also packed with health benefits. Unlike many other cheese varieties, ricotta is lower in fat and calories, making it a healthier choice for those watching their diets. It s rich in protein, which is essential for muscle repair and growth, and contains calcium, which is vital for bone health. Additionally, ricotta is a good source of B vitamins, including riboflavin and vitamin B12, which support energy production and brain function. Incorporating ricotta into your meals, as seen in this Zucchini Ricotta Cheesecake, allows you to enjoy a rich and creamy dish without the guilt.

This savory Zucchini Ricotta Cheesecake is a delightful blend of creamy ricotta, fresh zucchini, and aromatic herbs, perfect for a light meal or appetizer.

Prep Time:15 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 35 minutes
Yield:8 servings

Ingredients

2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
Zest of 1 lemon
2 large eggs, well beaten
1/3 cup crumbled goat cheese
1/2 teaspoon olive oil (for drizzling)

Instructions

Preheat your oven to 325°F (163°C) and position the rack in the middle.
Grease a 7-inch springform pan with butter or oil.
In a strainer, toss the shredded zucchini with salt and let it sit for 10 minutes. Squeeze out as much moisture as possible and set aside.
In a medium bowl, mix together ricotta cheese, Parmesan cheese, shallots, garlic, dill, and lemon zest.
Stir in the beaten eggs until the mixture is well combined. Add the squeezed zucchini and mix thoroughly.
Pour the ricotta mixture into the prepared springform pan placed on a baking sheet.
Bake in the preheated oven for 60 minutes. If moisture appears on top, gently dab it off with a paper towel.
Sprinkle the goat cheese over the top and return to the oven for an additional 20-30 minutes, or until the center barely jiggles.
If the top isn t golden, broil for about 1 minute for color.
Remove from the oven, let cool for 5 minutes, then release the cheesecake from the pan. Cool completely before serving.
Serve at room temperature, drizzled with olive oil and garnished with fresh dill.