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Savory Red Pepper Cheesecake with Peach-Apricot Compote – vegetarian recipe
Stav Kogan

Savory Red Pepper Cheesecake with Peach-Apricot Compote

Forget everything you think you know about cheesecake! This isn't a dessert; it's a show-stopping savory appetizer that will completely wow your guests. We're trading sugar for savory roasted red peppers and a creamy, protein-packed base of silken tofu and yogurt cheese. The text
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Total Time 2 hours 22 minutes
Servings: 12 slice
Calories: 81
Ingredients Method Nutrition

Ingredients
  

  • For the Savory Cheesecake
  • 2 cups (480 ml) low-fat Yogurt Cheese (see Supportive Recipes)
  • 2 x 12-oz / 340 g (12 oz) packages silken firm tofu, drained
  • 2 egg whites
  • 1 Tbsp (15 ml) lemon zest
  • Pinch sea salt
  • 1 cup (240 ml) roasted red peppers, drained and liquid squeezed out, cut into thin strips
  • For the Peach Apricot Compote
  • ½ cup (120 ml / 4.1 fl oz) frozen peach slices, thawed slightly
  • ½ cup (120 ml / 4.1 fl oz) dried apricots
  • ½ cup (120 ml / 4.1 fl oz) orange juice
  • 1 tsp (5 ml) orange zest
  • 1 tsp (5 ml) arrowroot powder
  • 1 tsp (5 ml) pure honey
  • Pinch red pepper flakes or ¼ tsp / 1.25 ml (0 fl oz) fresh chili paste
  • The Yogurt Cheese must be made ahead of time, so be sure to plan for that extra step.
  • For the smoothest texture, ensure your silken tofu is well-drained and blend the base until it's completely lump-free before adding the peppers.
  • Both the cheesecake and the compote can be made up to three days in advance and stored separately in the refrigerator, making it perfect for party prep.

Method
 

  1. Make the Savory Cheesecake
  2. Preheat your oven to 325°F / 160°C.
  3. In a food processor, combine the Yogurt Cheese, tofu, egg whites, lemon zest, and salt.
  4. Blend until the mixture is completely smooth.
  5. Add the roasted red pepper strips and pulse-blend just a few times to mix them in without fully puréeing them.
  6. Pour the mixture into a 9-inch springform pan.
  7. Bake on the middle oven rack for about 60 minutes, or until the edges are golden and the center jiggles slightly when the pan is gently shaken.
  8. Transfer the cheesecake to a wire rack to cool for about 1 hour. The cake will continue to firm up as it chills.
  9. Prepare the Peach Apricot Compote
  10. While the cheesecake cools, place the slightly thawed peaches and dried apricots into a clean food processor. Pulse-chop them into small, chunky pieces.
  11. Transfer the fruit to a small saucepan.
  12. Stir in the orange juice, orange zest, arrowroot powder, honey, and red pepper flakes.
  13. Bring the mixture to a simmer over low heat, stirring constantly for about 2 minutes or until it has slightly thickened.
  14. Remove from the heat and transfer to a small bowl to cool.
  15. To Serve
  16. Once cooled, carefully remove the outer ring of the springform pan.
  17. Keep the cheesecake on the pan's base and transfer it to a serving platter.
  18. Cut into slices and top each piece with a spoonful of the Peach Apricot Compote.
  19. Serve with baked whole-grain pita chips or your favorite whole-grain crackers.
  20. Adjust the heat in your compote by adding more or fewer red pepper flakes to suit your taste.

Nutrition

Calories: 81kcalCarbohydrates: 10gProtein: 7gFat: 12g

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