This is the first savory cheesecake I’ve made, and by the time I’m publishing this post, I’ve made it several times. That’s how much I love it. It’s a perfect appetizer, not just because it’s delicious and out-of-the-ordinary, but because you can make it completely in advance and have it just waiting in the fridge.

I found this recipe at Spiced. David at Spiced is a prolific writer of very good recipes. Check him out. In terms of texture, this cheesecake is like a light Italian dessert cheesecake – but it’s not sweet. It’s hard for me to describe how amazingly aromatic it is … herby, spicy, alluring – a good deal of that is due to the truffle oil. In terms of flavor, you taste the freshness of the ricotta with the Parmesan clearly backing it up. The herbs contribute a great deal of flavor, but in more of a melded way than I expected. The pecans complement the texture and flavor more than I thought they would. The aftertaste is peppery, fading to a distant chive.

What you need for the crust (measurements converted to weight):

1 oz. pecans (¼ cup), pulsed
1 oz. unflavored bread crumbs (¼ cup)
1 oz. unsalted butter (2 Tbs), melted

What you need for the cheesecake (measurements converted to weight):

1 lb 8 oz. whole-milk ricotta (3 cups, or 1½ eight-oz. containers), strained through a single layer of cheesecloth
2 1/8 oz. Parmesan cheese, grated (about ¾ cup)
3 large eggs, separated
2 tsp chopped fresh rosemary, (from about 2½ sprigs, 4½ inches each)
2 Tbs chopped chives
1 tsp salt
1 tsp black pepper
2 Tbs prepared pesto
¾ tsp truffle oil
Cherry tomatoes, sliced

Summarized Directions (for full directions, see Spiced):

Press crust into greased & floured 6″ springform. Measure ricotta, parmesan, yolks into mixing bowl and scrape into processor. Stir in herbs and spices. Whip whites stiff; fold in. Bake at 350°F for 55-60 minutes. Top with pesto-oil.

Notes:

• When it comes to straining the ricotta, you should translate “several hours” as “overnight in the fridge,” or possibly “before you leave for work in the morning,” if you plan to make it after dinner that evening. This isn’t a dish you can throw together on the spur of the moment.
• You can do the chopping in advance. You can store the chopped herbs together.
• In case you’re wondering, three cups of ricotta will produce 1 lb. 4¼ oz. when strained.
• Leftover ricotta? Chocolate Ricotta Muffins; Campanelle with Ricotta, Bacon, and Peas; or Poor Knights of Windsor with Blackberry Compote (allow strained ricotta to stand in for the cream cheese).
• I’ve never used a food processor to make cheesecake, although many cooks swear by it. In this case, though, the processor is key, because you want to incorporate the Parmesan into the ricotta completely.
• Once, when I was in a hurry, I forgot to separate the eggs and added them whole to the batter. The result was a shorter cheesecake that took longer to bake, but the finished texture was only slightly thicker and still quite nice.
• The butter in the bottom crust will likely leak. If your springform doesn’t have a lip, put something under it to catch the butter.
• The cheesecake’s topology will be uneven as it’s nearing doneness; it will look a bit like a soufflé. So, don’t expect browning to occur evenly. Look for a general light tan, while the interior of the cracks (the crevices) will be white, and the edges of the cracks will be starting to turn dark brown. The cheesecake will fall as it cools. Once the edges have pulled away from the pan, and the pan is cool enough to handle, remove the sides.
• Serve this with a large, crunchy, salty cracker – but not one with a distinctive flavor of its own, so that your attention will be centered on the cheesecake.
• If you wind up with leftovers, it keeps quite a long time in the fridge. However, it also makes a very tasty pierogi filling. It doesn’t make good grilled cheese; the flavor’s right, but it doesn’t get melty. However, it makes a great fried egg sandwich.

This is an excellent recipe. Thanks, David! This savory cheesecake has become my go-to for cocktail parties and family dinners. (5 / 5)

It requires a six-inch springform pan, and chances are, you don’t have one. It’s worth buying. I considered adapting the recipe for a standard-size pan, but this cheesecake is so rich and filling that there’s no way you want it that large. This recipe easily lends itself to variations: if you eliminate the herbs and spices, you’ll get a mild, slightly eggy cheese that is a ready palette for all sorts of bold flavors. Top a plain cheesecake, for instance, with fruit preserves. Bonne Maman’s “Cherry Preserves” is nice, and so is Murray’s “Cherry & Cloves.“

Truffle and Herb Ricotta Cheesecake

Credit for images on this page: Make It Like a Man! This content was not written in exchange for anything, nor was it solicited.

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