Roasted Vegetable Cheesecake



Serving size

1/4 cheesecake (or 1 four inch cheesecake)
75 minutes
at least 2 hours

This recipe can easily be multiplied (using multiple pans) and makes very good leftovers.

Roasted Vegetable Cheesecake


2 ounce Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs)
1/2 ounce Parmesan cheese (grated)
1 spray Spray olive oil
1 Tbsp. Olive oil
1 large (about 16 ounces) Leeks (sliced crosswise; keep white and green parts separate)
1 large White onions (sliced)
1 lb Crimini mushrooms (quartered)
1/4 cup Ricotta cheese
2 large Egg(s)
2 Tbsp 2% milk
8 ounces Reduced fat cream cheese (softened)
4 Tbsp. Fresh oregano (coarsely chopped)
1/4 tsp. Salt
1 to taste Black pepper


Preheat the oven to 300°F.

Place the whole wheat breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.

Spray a 8 inch springform or other pie pan with oil.

Press the breadcrumb mixture into the bottom of the springform pan.

Place the olive oil in a large skillet over medium high heat.

When the oil is hot add the green part of the leek.

Cook for about 5 minutes. Stir frequently.

Add the white part of the leek and the onion, toss well and place the pan in the oven.

Roast for about 10 minutes and add the mushrooms.

Toss well and roast for another 15 to 20 minutes until the vegetables are lightly caramelized.

Whisk the ricotta cheese, eggs and milk together in a large mixing bowl.

Add the cream cheese and whisk until smooth.

Add the leeks, onions, mushrooms, oregano, salt, and pepper.

Fold together and place the mixture in the springform pan.

Place the springform pan in the oven and bake for 60 minutes (40 if using individual 4-inch pans).

Cool and then chill before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free whole grain breadcrumbs and make sure the cream cheese is gluten-free.


This is a low sodium recipe.

Recipe Notes

Savory cheesecakes are a great variation on their sweet cousins and really versatile. You can use almost any umami or savory ingredient. Make sure that the ingredient you choose has been cooked enough to remove some of the moisture. For example, if the onions or mushrooms are put in the cheesecake raw, the water in them will steam and ruin your recipe. Roasting the vegetables accomplishes this and brings a great savory flavor to the dish.

This is a very rich dish – especially good since it is also only 391 calories. The umami flavors of the roasted onions, mushrooms, and leeks enhance the creamy richness of the cream cheese and ricotta. The fresh oregano is not critical to the dish, but brings a great balanced herbaceous flavor.

You can make these cheesecakes in small 4-inch springform pans. The individual cheesecakes are pretty and they also store better than larger slices of cut cheesecake.

"The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves."

Laura Esquivel