The Jewish holiday of Shavuot is quickly approaching! Dairy, dairy, dairy; the highlight of this holiday. I am getting a tad tired of desserts (baking 5 hours a day at my current wonderful job). I needed to eat something savory. This is my combination of a quiche, savory cheesecake, and delicious vegetables. Sweet potato ricotta “cheesecake”, topped with spinach cream, and cheese.
Delicious, and almost fat free cheesecake? Yes, please!
Gotta love Instagram!
After being semi- m.i.a for the past week I wanted to come back with a crazy recipe. As my job at the coffee shop progresses beautifully, I am gaining my energy back for creating whimsical recipes. I had all of the ingredients, but planned on making a simple quiche. Looking around my kitchen for a pretty baking dish, my ramekins caught my eye. “Make another cheesecake with us!! We are so pretty and blue!!” Well, if they could talk, they would have said that… I agreed and decided to make this cheesecake remix.
(Check out the ramekins last cheesecake…)
Ingredients: (yields 4 ramekins. Easy to double recipe if needed)
- 1 large sweet potato. Baked/ microwaved/ boiled. Get it cookin’! Skin removed.
- 1 half pint of ricotta. I use Polly-O, it is mi’ favorita. The lower fat yields a drier quiche, go for full fat here.
- 3 eggs
- 1/4 cup of skim milk.
- 1/4 cup of shredded part skim mozzarella cheese.
- 1/4 cup of frozen spinach. May use fresh.
- salt/ pepper/ garlic powder
- Cornmeal/ flour/ parmesan cheese- for dusting ramekins.
- Pam spray.
Directions:
- Preheat oven to 350 degrees.
- Place the 3 eggs into Vitamix/ blender for 15 seconds. Add half of the ricotta cheese container-blend for 30 seconds. Cube the sweet potato and place into blender. Mix thoroughly for 1-2 minutes.
- Drizzle a little milk into blender if mixture seems too thick. Make sure it does not get watery!
- Season with salt/ pepper/ garlic powder. Taste mixture to make sure seasoned properly :).
- Spray ramekins with Pam.
- Dust the ramekins with cornmeal/ flour/ or parmesan cheese. I chose cornmeal for the crunchy texture.
- Place ramekins onto a baking sheet with 1 inch of water. Water bath…aww- just like a real cheesecake!
- Pour sweet potato mixture evenly divided into ramekins. Fill 1/2- 3/4 of the way. Leave room for spinach mixture.
- Rinse blender.
- Place spinach, other half of ricotta cheese, and a little milk into blender. Blend until frothy.
- Pour spinach mixture on top of sweet potato. Sprinkle shredded mozzarella on top.
- Bake at 350 for 40 minutes until the top has formed a glossy, crisp, cheesy texture.
Break through crust…heyy sweet potato!! Hiding under spinach…
Enjoy!! Chag Sameach!
I want that for dinner 