Savory Cheesecake with Beets and Red Cabbage Recipe - Vegetarian Times

Savory Cheesecake with Beets and Red Cabbage

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Welcome Bio’s Martine Fayolle makes this creamy, tangy cheesecake with sheep’s milk crème fraîche.

  • 16Servings

Ingredients

Cheesecake

  • 8 oz. crème fraîche
  • 4 oz. blue cheese
  • 1 lb. low-fat ricotta cheese
  • 5 large eggs
  • 1 Tbs. plus 1 tsp. white rice flour
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup chopped walnuts

Cabbage

  • 1 small head cabbage thinly sliced (7 cups)
  • 2 lb. beets, peeled and sliced
  • 1 large red onion, chopped (2 cups)
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 2 oz. fresh ginger, minced
  • 2 Tbs. lemon juice
  • 2 cloves garlic, minced (2 tsp.)
  • 1 cube vegetarian bouillon
  • 1/2 tsp. ground coriander
  • 1 stalk fresh rosemary
  • 1 bay leaf
  • 1 pinch cayenne pepper

Preparation

1 | To make Cheesecake: Preheat oven to 350°F. Line 11-inch cake pan with parchment paper, and coat with cooking spray.

2 | Whisk together crème fraîche and blue cheese in large bowl until smooth. Whisk in ricotta, then eggs, rice flour, salt, and pepper. Fold in walnuts. Pour into prepared pan, and bake 35 minutes, or until tip of knife comes out with firm, but moist coating. Cool, then unmold.

3 | To prepare Cabbage: Preheat oven to 375°F. Toss together all ingredients and 11/2 cups water in large bowl. Divide between two baking dishes, and roast 30 minutes, or until vegetables are tender.

4 | Cut Cheesecake into 16 slices. Serve each slice with 1/4 cup Cabbage.

Nutrition Information

  • Calories: 229
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 93 mg
  • Fat Content: 16 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 293 mg
  • Sugar Content: 7 g