LOW carb: Savory winter cheesecake...as a meal!

That’s right, a winter cheesecake that isn’t a dessert cheesecake…  it's not REALLY a cheese cake since I'm not using creamcheese....but we're just gonna have to call it that anyway....

WLS gourmet is what I cook for my guests at the villas....and at about a hundred bucks a plate, you guys can cook it for yourself FREE!

So I’ve been talking to a friend of mine outta the east coast and she was in her greenhouse recently gathering up stuff to prepare from her garden and wanted some suggestions because she needed ideas…  So she gave me the ingredient list, and I gave her this recipe as my suggestion….

Serves 6, carbs per serving about 7

 

Ingredients:

2 8Ounce chicken breasts already minced (or cut thinly)
2 shallots, chopped
1 clove garlic, chopped
1/8 cup fresh dill, chopped
¼ tsp thyme
zest of one lemon
2 large eggs, well beaten
1/2 cup goat cheese, crumbled
drizzle of olive oil
1cup squash, unpeeled, grated roughly (not finely grated)
1 cup zucchini, unpeeled, grated roughly (not finely grated)
1 teaspoon fine grained sea salt
2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese

Preparation:

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.

In a strainer, toss the shredded squash and zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).

At this point, if the cake is baked and set, but the top isn't quite golden, place it under the broiler (just about a minute or two) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

That sounds SO yummy! Time to go shopping! :)  Thanks for all your recipes, your advice, and your "special" sense of humor. In the purest way (sorry), I love ya. ;)
Blessings,
Mary

Thomas,
     What do you do with the 2 oz chicken breasts??

I used a savory Cheesecake to win 2nd place in the Made in Oklahoma Recipe Contest. Cheesecake doesn't have to be dessert.  I made a chicken cheesecake but you could use any mean in it....It's very low carb and tastes wonderful....The basic cheesecake is Cream Cheese, Sour Cream and eggs but after that...You can use your imagination to make anything. If anyone want's it let me know and I'll send it to you...It is very easy and I love easy and good!

Sherry

Tom -- sounds great, but can you suggest something else besides ricotta cheese?  I love all kinds of cheese, but for some reason, just don't like ricotta.

Sherry -- yeah, I would like your receipe too.  Thanks for both of you.   Michael

Michael, you sound like me...for some odd reason, I just can't do recotta! I hate the gritty taste or something.....I won't even put it in lasagne. I use small curd cottage for that....I will P.M you the recipe that I won the contest with....I got this huge food processer for the prize and for one person!! I am trying to sell it since I haven't even used it. I need a small one for my needs.
My recipe is easy and yummy!!
Sherry

Gee Cowboy, thanks, NOW I have to go buy a dang springform pan.....cause I know what's going to go on with some of the turkey I'm cooking up..........