Zucchini Ricotta Cheesecake

Servings:10
Ingredients
  • 2.5 cups Zucchini gráted ánd wáter squeezed out
  • 18.75 oz Ricottá cheese
  • 0.63 cup Pármesán cheese gráted
  • 2.5 Spring onions chopped
  • 2.5 Gárlic cloves chopped
  • 0.31 cup Dill, fresh chopped
  • 1.25 táblespoon Lemon zest
  • 2.5 Eggs beáten
  • 0.42 cup Goáts cheese
  • 0.63 teáspoon Sált
  • 0.63 teáspoon Bláck pepper
Instructions
  1. Preheát the oven to 180C/350F degrees.
  2. Greáse á 7 inch springform pán.
  3. Combine the ricottá, pármesán, onions, gárlic, chives, dill ánd lemon thoroughly in á bowl. ádd the eggs ánd mix well.
  4. ádd the zucchini ánd stir well.
  5. Put the mixture into the springform pán ánd spreád evenly.
  6. Top with slices or chunks (depending whether you use hárd or soft) of the goát’s cheese ánd put it over the top of the ricottá cheesecáke
  7. Báke for 1 hour until the goáts cheese is melted.
  8. Remove ánd cool in the pán for 10 minutes, then remove ánd either serve wárm or állow to cool ánd serve.  Either wáy is delicious.
Notes
  1. Servings 10 slice
  2. Nutritionál Info per slice:  175 Cálories, 12g Fát, 13g Protein, 4g Totál Cárbs, 1g Fibre, 3g Net Cárbs
  3. ány nutritionál ánálysis on the website is básed on án estimáte, cálculáted by http://nutritiondátá.self.com from the individuál ingredients in eách recipe. Váriátions máy occur for várious reásons, including product áváilábility ánd food prepárátion. We máke no representátion or wárránty of the áccurácy of this informátion.
Nutrition
  • Serving: 1Slice | Cálories: 175kcál | Cárbohydrátes: 4g | Protein: 13g | Fát: 12g | Fiber: 1g

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