• prep: 15 min
  • cook: 35 min
  • total: 50 min
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  • servings:
  • Summary

    A light, savory appetizer cheesecake loaded with fresh garden herbs.

    Ingredients

    • For the crust:
    • 2 cups fresh breadcrumbs, preferably from a heavy, dark bread like pumpernickel
    • ¼ cup melted butter
    • For the filling:
    • 15 ounce container ricotta cheese
    • ½ cup half & half
    • 2 tablespoons flour
    • 2 large eggs
    • ½ cup chopped fresh herbs (I used thyme, basil, oregano, rosemary, and parsley)
    • ¼ cup chopped scallions
    • 1 tablespoon minced garlic
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 206 % Daily Value *
    • Total Fat: 11 g 16.61%
    • Saturated Fat: 6 g 31.73%
    • Trans Fat: 0 g %
    • Cholesterol: 44 mg 14.8%
    • Sodium: 387 mg 16.12%
    • Calcium: 110 mg 10.99%
    • Potassium: 137 mg 3.92%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.77%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 19 g %
    • Dietary Fiber: 1 g 4.61%
    • Sugar: 3 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 9.1%
    • Vitamin C 2.05%
    • Vitamin D 1.14%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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