Vegetable Savory Cheesecake

Submitted by ratherbeswimmin

"From 1,000 Vegetarian Recipes, by Carol Gelles"

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Yields: 18 appetizer

ingredients

• 1 tablespoon plain breadcrumbs
• 1 tablespoon vegetable oil
• 1 cup coarsely shredded zucchini
• 1 cup coarsely shredded carrot
• 1⁄4 cup finely chopped red bell pepper
• 2 (8 ounce) packages cream cheese, softened
• 2 eggs
• 1⁄2 cup sour cream
• 1⁄2 cup grated parmesan cheese
• 1⁄2 cup chopped fresh parsley
• 4 garlic cloves, minced
• 1⁄4 teaspoon dried thyme

directions

1. Preheat oven to 350°; grease an 8-inch springform pan; dust with bread crumbs.
2. In a big skillet, heat the oil over medium heat; add in zucchini, carrots, and bell peppers.
3. Cook, stirring until softened, about 3 minutes; let cool.
4. In a big bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time, beating after each addition.
5. Beat in the sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture; pour into prepared pan.
6. Place cheesecake pan in a larger pan filled with hot water 1 1/2 inches deep (if you think your springform pan will leak, wrap in foil before putting in the water bath).
7. Bake 50 minutes in the water bath; remove from oven and cool.
8. *Can substitute chopped basil for the parsley.