Savory asparagus ricotta cheesecake with almond swiss cheese crust and topping.
Cheesecakes
Looks like I was a little late for the contest with this recipe, but it is worth submitting anyway - it is SO good!!! I love the contests because they inspire me to make up new recipes based on what I have on hand. Which is how this recipe evolved. Asparagus, arugula and parsley were about the only things in the garden at the moment. I only had half a package of cream cheese, but a lot of Ricotta, which made the cheesecake come out a lot lighter. The topping and crust need to be baked until crispy. the contrast with the smooth texture of the cake really works.
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