Vegetable savory cheesecake (recipe)

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Vegetable savory cheesecake (recipe)
NameVegetable savory cheesecake
IngredientsZucchini Carrot Red bell pepper Cream cheese Eggs Sour cream Parmesan cheese Fresh parsley Garlic cloves Dried thyme
Cooktime (in hours)0.833333333
Preptime (in hours)1
Totaltime (in hours)1.833333333
Keto friendlinessKeto friendly
Calories135.7
Fat12.3
Protein4.2
Carbohydrate2.6
Fiber0.4
Net carbohydrates2.2
Sugar0.7
Saturated fat7.1
Cholesterol (mg)56.5
Sodium136.9
Yield18 appetizer
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Vegetable savory cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Vegetable savory cheesecake (recipe) details

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Vegetable savory cheesecake (recipe)


  1. Preheat oven to 350 8; 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. Bake50 minutes in the water bath; remove from oven and cool.
  8. Can substitute chopped basil for the parsley.

    Food tags
    < 4 Hours"


Vegetable savory cheesecake (recipe) details

Time:
Prep Time in Hours and Mins:1H50M

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