Looking for a good vegetarian Easter recipe had me stumped. Easter equals ham as far as my family is concerned, and I just couldn’t come up with something that seemed celebratory enough to make for Easter. Then I landed on 101 Cookbooks (always a good thing), and her savory ricotta cheesecake looked perfect! I knew that I wanted to make it with beets, which stained the whole cake a lovely easter-egg purple.
I made several modifications to this recipe, but you should check out the original here for your own reference. NB that this takes FOREVER to make. 30 minutes prep, 90 minutes in the oven, and at least an hour to cool. It’s worth it for a special holiday treat though.
- 2 15 oz containers ricotta
- 3 eggs
- 1/2 C grated parmesan
- 2 oz goat cheese, crumbled
- 2 C grated beets
- 2 small leeks, cut into rings
- 2 – 4 tbs fresh parsley
- juice of 1/2 lemon
- salt and pepper
Preheat oven to 325. In a saucepan with a little butter, fry the leeks until they turn a light golden color. Remove from heat. Butter a 9″ springform pan. Literally just mix all the ingredients together except the goat cheese and pout the batter into the prepared pan. Bake for one hour.
Remove cake from oven and top with the goat cheese. Bake for another 30 minutes. Let cool for at least one hour. The texture improves as it sits.