by Nancy Nicole
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my 13 recipes »
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Nancy Nicole's Notes:
Expand2 cups coarsley ground almonds Ask a question about this ingredient
1 cup shredded swiss cheese Ask a question about this ingredient
1/4 cup melted, salted butter Ask a question about this ingredient
2 cups chopped asparagus Ask a question about this ingredient
1/2 cup arugula, stems removed and chopped Ask a question about this ingredient
2 Tblsp. butter Ask a question about this ingredient
a few shakes sea salt Ask a question about this ingredient
4 oz. softened cream cheese Ask a question about this ingredient
2 cups Ricotta cheese Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1/4 cup unbleached flour Ask a question about this ingredient
1'4 cup finely chopped Italian flat-leafed parsley Ask a question about this ingredient
Combine first 3 ingredients well. Press 1 and 1/2 cups of this mixture onto the bottom of a lightly buttered 10 inch spring form pan. Reserve the rest of it for the topping.
Ask a question about this stepBake crust at 275 F for 15 minutes, or until golden and firm. Set aside to cool.
Ask a question about this stepPrepare filling: First Saute asparagus and arugula in the butter over medium heat for 10 minutes or just until asparagus is tender, salting it lightly after about 3 minutes. Set aside to cool.
Ask a question about this stepIn a food processor, puree cream cheese, ricotta, and eggs until smooth. Add flour and puree again until very smooth. Add salt and freshly ground black pepper to taste. Pulse until combined.
Ask a question about this stepPour cheese mixture into a large mixing bowl. fold in parsley, and asparagus mixture. Pour onto cooled crust.
Ask a question about this stepBake at 400 F for 15 minutes, or until top is almost set.
Ask a question about this stepReduce heat to 375 F. Sprinkle the rest of the almond-swiss topping onto the cheesecake and bake for another 35-40 minutes, or until cake is set and topping is crispy and golden.
Ask a question about this stepLet cool. Run a knife around the edge and remove side of pan. Serve at room temperature.
Ask a question about this step
Lovely and very much what I do in my kitchen. Food52 constantly has me thinking about how to tweak the contests to my pantry and fridge!