Red Pepper Cheesecake
Show: Everyday Italian
Episode: Sweet and Savory
Rate This RecipeRead users' reviews (64)
- Recipe categories: Fruit, Apricot, Dairy, Cheese, Cream Cheese, Ricotta, Vegetables,
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- ratings & reviews(64)
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Average Rating:
Total Reviews: 64
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By tsrhodesny
on November 04, 2012
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I made this last night for a dinner party at a friend's house and it was a huge hit - it is delicious. It was easy to transport so it makes it a good choice for a potluck, etc.. I am planning on making this again next week for another friend's party.
By linseylou_13073692
Pace, 48
on June 04, 2012
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I made this for a Memorial Day party. It was a huge hit; everyone thought it was delicious. Didn't change anything in the recipe except to dice the peppers instead of cutting them in strips. Took me a while to find the right size springform pan but, luckily, our hardware store had a group of three different sizes so I lucked out! Really easy and really tasty!
By consin48_11485562
Redondo Beach, CA
on December 29, 2011
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Deceptively simple yet just plain yummy!
By Nonnascakes
on November 22, 2011
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My family loves this recipe- especially my Italian father! Now I'm going to try it with walnuts, (soaked dried cranberries and orange zest, topped with honey-balsamic vinegar.
By a1azagent_1652289
Paradise Valley, AZ
on November 06, 2011
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BASIL..add it. I chopped some fresh basil and added, and I cannot imagine this without it. The only other change I made was to use 1/3 fat cream cheese, and part skim Ricotta to cut down on fat. You cant tell. Rich. Delicious. And I made Ellie Kriegers baked whole wheat pita chips. Incredibly good.
By julsinboston
cleveland, oh
on October 17, 2011
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GREAT and a big hit ! I used a 6" pan and increased each ingredient a bit and it turned out fine. I also subbed part skim ricotta & low fat cream cheese and this did not affect the consistency. Diced my red peppers vs. strips and dried them well. I was sure to wrap the foil tightly around the sides and part of the bottom of the pan and did not have issue with water seeping in. Cheated and used store bought pita. A definite keeper.
By MsUCraine
Flaggler Beach, FL
on October 17, 2011
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I love this cake, made it many times, but my american friends seem to be to cautious to try it, so I always have it left for myself:
By bziegner
on June 05, 2011
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My family has made this so many times. We just love it. I would have never thought that a savory cheesecake would be so good. We make it for all of our family get togethers.
By kmat87_12745296
Santaquin, 84
on March 17, 2011
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Made this for a New Years party! So delicious!
By marymical_9690004
San Diego, CA
on December 26, 2010
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What a great recipe! I double the ingredients and used a 7" springform pan and it came out perfect. Looked just like the picture. I did cut the peppers into chunks rather that strips because when I did the strips, it was kind of hard to eat without pulling the cheesecake apart. Tasted great and was a big hit with even the pickiest eaters, thanks Giada!