Savory Red Pepper Cheesecake


10 bell red peppers

2 cups cream cheese

1 cup Greek yogurt

lemon juice (from 1 lemon)

1 cup pine nuts

⅔ cup almond flour

2 tablespoons chopped parsley

1 tablespoon chopped dill

Heat your oven to 400.

Put peppers on 2 baking sheets and bake for 20 minutes and turn from time to time, until skins are blackened.

Let peppers cool then peel off and discard skins, seeds and membranes.

Rinse peppers under cold water, pat dry with paper towls and set aside.

Beat cream cheese, yoghurt and lemon juice in large bowl until smooth.

Season with salt and pepper.

Toast pine nuts in a dry frying pan until lightly browned.

Reserve some for a garnish, then chop the rest.

Stir nuts, ground almonds, parsley and dill into cream cheese.

Lay a 10" ring spring-form mould onto a pan lined with parchment paper, then place a layer of peppers on the bottom.

Pour half the cream cheese mixture into the mould, add a layer of red peppers and pour in the remaining cheese.

Arrange the remaining red peppers on top of the cheesecake and chill for 4 hours.

Carefully slide the cheesecake onto a serving plate, remove the mould and top with pine nuts.

Serve eather as a slice for dessert on with crackers for a appatizer topping. Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

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