Ingredients
Scale
For the Vegetables
- 2 heaping cups sliced zucchini
- 2 heaping cups peeled and sliced carrots
- olive oil
- sea salt and freshly cracked black pepper
For the Cheesecake
- 8 ounces (1 cup) full-fat cream cheese
- 1 cup crumbled feta cheese
- 4 ounces goat cheese
- 3 large eggs
- freshly cracked black pepper
- 1 tablespoon unsalted butter
- 1/3 cup panko bread crumbs
- fresh mint for topping
- lemon wedges for serving
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Place vegetables in an even layer on a rimmed baking sheet and drizzle generously with olive oil. Season with salt and pepper and allow to roast until softened slightly, about 15 minutes. We only want to halfway roast the vegetables, allowing them to fully cook on the cheesecake.
- Remove the half roasted vegetables from the oven and allow to cool slightly while you assemble the cheesecake.
- To assemble the cheesecake, lightly grease an 8-inch baking dish with butter. Set aside. In the bowl of a food processor fitted with a blade attachment, combine cream cheese, feta, goat cheese, eggs, and pepper. Blend until smooth and voluminous.
- Spoon the creamy cheese mixture into the prepared baking dish. Top with toasted vegetables and bake for 15 minutes. Rotate the pan and bake for another 10 minutes, until golden brown and puffed.
- Remove from the oven and allow to cool slightly.
- While the cheesecake cools, in a small saute pan, melt butter. Add the breadcrumbs and toast until golden brown, about 5 minutes. Sprinkle the toasted bread crumbs over the warm cheesecake. Sprinkle with black pepper and a few torn mint leaves. Serve warm with a spritz of lemon if you’d like.
- This cheesecake is best served warm.
Nutrition
- Serving Size: 6