Savory Spinach Cheesecake

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

May be prepared ahead and stored, covered, in the refrigerator for up to 2 days.


2 1/2 cups Cottage cheese
10 ounces Frozen spinach; thawed and drained
8 ounces Cream cheese
1/4 cup Romano cheese
2 Eggs
2 cloves Garlic; minced
2 teaspoons Dried basil
1/4 teaspoon Salt
1/8 teaspoon Black pepper
Cherry or grape tomatoes; optional
Fresh basil leaves; optional

Original recipe makes 16



Preheat oven to 325F.

Lightly oil a 9-inch springform pan and set aside.

Place cottage cheese in a fine sieve and gently press down on it with a wooden spoon to drain liquid.

Put the pressed cottage cheese in a food processor.

Squeeze spinach to remove excess liquid and add to the cottage cheese along with the e e e cream cheese,

Romano, eggs, garlic, basil, salt and pepper. Process until smooth.

Spoon the spinach mixture into the prepared pan and smooth the top with a spatula.

Bake for about 1 hour, or until firm.

Cool on wire rack.

Allow to come to room temp. before serving. To serve, place pan on a serving plate, run a knife around outer edge and remove pan sides.

Garnish with tomatoes and basil leaves, if desired.

Per Serving: 101 Calories; 7g Fat (59.0% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 260mg Sodium.

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Pami 9y ago

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