LOW Carb: Wintertime Savory Cheesecake....as a complete 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, chicken and squash. 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. 

I hope you like it!

T.

When do you put the chicken in?

I'm a bad man...lol...  I've made this so many times...  you put it in when your put in the zucchini and squash....

Thanks for catching me!  I'll edit it now!

T.

Could you just make this for me, please?   It sounds heavenly!

Hey Cowboy,

Sounds like a great recipe!  We sure have been missing you and your recipes!  Especially you!!

Hugs,

Do you have the rest of the nutritional breakdown? Calories and protein and fat by chance? THIS LOOKS WONDERFUL!
Sonja

T,

For some reason goats cheese and I don't get along, although I can do fetta.....go figure.  Goats cheese tastes like dirty dishclothes to me and always turns my stomach......damm!

Hi T!

I liked your Savory Stilton Blue Cheese Cheesecake so much, I'll have to try this one too!  I always keep some in the freezer for those "I don't feel like cooking" days.. A couple minutes in the microwave and I'm good to go with a salad.

Good to see you!
---jan---

OK, It took me a while to collect up all the stuff and make this.  It is just a tad bit past golden, but not burned, and I broke it when I removed it from the pan....I was too tired to turn it upside down on a plate like a normal person......but OMG, it is really delicious!  I just ate a tiny sliver.  Between the texture of the goat cheese, chicken and ricotta, it just has all kinds of surprises in store for your mouth....  Hopefully it will be good to take to work for lunch tomorrow.  I know everyone will be jealous. :)

Thanks T!

Kat

OK Everyone.  I entered all of the ingredients in Sparkpeople's food groupings and I am basing it as a 10 serving recipe.  1/10th of the recipe would be 180 Calories, 5 g carbs, 10 g fat, and 18 g Protein......not bad....Sorry I didn't get the sat. fat.  I used low-fat ricotta in the calculation.

Kat