Vegetable Cheese Cake

Well, now I have all this cheese I made, and I need to do something with!  This is a great main dish or side, and would be a really good appetizer for the holidays.


Vegetable Cheese Cake

Prep Time: 30 minutes

Yield: Serves 10-12


  • 1 1/2 cups crushed walnuts
  • 1 lb whole milk ricotta, drained, then brought to room temperature
  • 1 lb cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1/2 cup buttermilk, cream, or half & half
  • 2 large cloves garlic, pressed
  • 1 TBSP potato starch or cornstarch
  • 1 tsp dried marjoram
  • 2 TBSP chopped fresh basil
  • Drizzle of honey
  • 1 tsp lemon juice, and some zest if you like
  • Salt and pepper
  • Hot pepper flakes (optional)
  • 1/4 cup Parmesan, blue cheese or gorgonzola
  • 1 cup sundried tomatoes, chopped
  • 1 cup black olives, chopped
  • 1 cup cooked green bell peppers and onions, chopped


  1. Grease your baking pan. I used a 9" springform pan, but you could make it in any type of baking pan, just decide how thick you want it. Press the crushed walnuts in the bottom of the pan.
  2. Heat oven to 425°
  3. With an electric mixer, beat ricotta and cream cheese until creamy.
  4. Beat in eggs one at a time.
  5. Beat in buttermilk and garlic.
  6. Then beat in the next 7 ingredients.
  7. By hand, stir in the Parmesan, tomatoes, olives, and green peppers. Obviously, what you can add is wide open, pick your favorites. I think I might try spinach and artichoke heart next time!
  8. Bake at 425° for 10 minutes. Lower oven to 250° and bake for 45 min - 1 hr until set.
  9. I served it with basil pesto and tomato bruschetta.
  10. Note: For the non-vegetarian version, add crisp bacon, prosciutto, or salami.