Vegetable savory cheesecake (recipe)

Vegetable savory cheesecake (recipe)
Name	Vegetable savory cheesecake
Ingredients	Zucchini • 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 friendliness	Keto friendly
Calories	135.7
Fat	12.3
Protein	4.2
Carbohydrate	2.6
Fiber	0.4
Net carbohydrates	2.2
Sugar	0.7
Saturated fat	7.1
Cholesterol (mg)	56.5
Sodium	136.9
Yield	18 appetizer
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Vegetable savory cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Vegetable savory cheesecake (recipe) details

Recipe instructions

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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