At our pie day celebration, my friend Dave brought a savory cheesecake. I would have never thought to make such a thing, but Dave is sort of a cooking genius. He was also kind enough to share his recipe: Thank you Dave!!!
(all photos are by Lizerati)
16oz part-skim ricotta cheese
6 eggs, separated
2 tsps white pepper
a pile of fresh basil (maybe 4oz/1 cup)
8oz sun-dried tomatoes (well-drained if packed in oil)
salt to taste
8oz Parmesan cheese, grated
Allow all ingredients to come to room temperature.
Preheat your oven on the broil setting. Cover the bottom of a cookie sheet or sheet pan with a silicone mat or parchment paper. Spread the Parmesan in a thin layer over the pan. Toast Parmesan in the oven until it melts into a cracker-like sheet and turns golden brown, about 5 minutes. Set it aside to cool.
Reduce oven temperature to 350F.
Whisk ricotta, eggs yolks, pepper and salt together in a large mixing bowl until eggs are fully incorporated and the batter has a smooth texture. In a separate bowl, whisk egg whites to soft peaks. Fold egg whites into cheese mixture.
Divide the batter mixture by thirds. Finely chop the basil and mix into one third of the batter. If you have a food processor, it will do this perfectly in 10 seconds. Repeat this procedure with the tomatoes and another third of the batter.
Oil a 9-inch cake pan with olive oil and line it with parchment paper. Pour in the unmixed batter. Add the basil and tomato batters to either side of the pan. Use a whisk to ribbon the two savory batters throughout the mixture. Do not mix.
Bake at 350F until top turns golden brown and texture is firm, approximately 50-60 minutes.
Break the Parmesan cracker into large chunks and place in a plastic bag. Break the chunks into crumbs with a rolling pin or mallet.
Turn the cheesecake out onto a plate. Cover the bottom the cheesecake with Parmesan crumbs. Turn cheesecake onto a serving dish and remove the parchment paper.
And here’s the pie attacking the donuts: