Savory Spinach Cheesecake
May
This is not your mother’s cheesecake! Not a drop of sugar in sight
Preheat oven to 350 degrees F. Line a 9” springform pan with parchment paper.
Process the pine nuts in a food processor until they are ground. Stir together pine nuts, crumbs, salt, pepper and melted butter. Press into bottom of prepared pan. Bake for 10Minutes. Remove from oven and cool in pan on a cooling rack.
Reduce oven temperature to 325 degrees F. Place the cream cheese in an electric mixing bowl and beat at medium speed until creamy; add the ricotta cheese, feta cheese and eggs, beating until blended. Stir in the spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Pour the batter into the prepared crust. Bake for 45 Minutes.
Turn oven off; leave cheesecake in oven 20 Minutes. Cool on a cooling rack 10 Minutes. Gently run a knife around edge of cheesecake, and carefully remove sides of pan; cool another 10 Minutes. Garnish with sliced tomatoes and dill, if you like. Serve warm or cold.