Cheesecake Can Also Mean Main Course

Although both carrots and cheese, when linked with cake, would seem to connote a dessert, this dish is nothing of the kind. It’s a savory first or main course that, when made a day ahead and served cold, makes an ideal hot-weather lunch or dinner.

SAVORY CARROT CHEESECAKE

1 tablespoon butter

1 medium sweet onion (Vidalia, Maui or Texas Sweet), chopped

1 clove garlic, minced

1 1/2 cups grated carrots

1 tablespoon lemon juice

2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled

2 tablespoons fresh minced oregano or 2 teaspoons dried, crumbled

1/2 teaspoon ground ginger

Salt

1 1/2 cups ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 large eggs, lightly beaten

Melt butter in large skillet over low heat. Saute onion and garlic until onion is tender and translucent. Add carrots and continue to saute, stirring well to blend.

As mixture begins to dry, add lemon juice and stir well to coat. Stir in basil, oregano, ginger and salt. Remove from heat.

Combine ricotta, mozzarella and Parmesan cheeses with electric hand mixer until smooth. Beat in eggs until well combined. Stir in carrot mixture thoroughly.

Lightly grease 6-inch springform pan. Spoon cheese mixture into pan and smooth top. Place in oven, with pan of water on shelf below.

Bake at 375 degrees 50 minutes or until top has browned and knife inserted in center comes out clean. If top browns too soon, cover with foil.

Turn heat off, open oven door and let cheesecake stand 15 minutes. Remove from oven and serve immediately, or let cool to room temperature, refrigerate and serve chilled. Makes 4 to 6 servings.