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Vegetable Cheesecake


  • 2 Tbsp. olive oil
  • 4 large potatoes, thinly sliced
  • 1 Tbsp. olive oil
  • 1 leek, chopped
  • 1 zucchini, grated
  • 1 each red and green bell pepper, sliced
  • Ad
  • 1 carrot, coarsely grated
  • 2 Tbsp. fresh parsley, chopped
  • 1 (8 oz) cream cheese, softened (regular, not light)
  • 1/4 cup sharp cheddar cheese, grated
  • 2 eggs, beaten
  • salt and pepper to taste


In a large skillet, heat 2 tablespoons olive oil. Add potato slices in batches and cook over medium heat until softened and browned. Drain thoroughly on paper towels. Make a layer, overlapping, in a 8-inch springform pan. In another skillet; heat remaining olive oil. Add leek and saute over low heat for 3 to 4 minutes until softened, reserving some leek for garnish. Add zucchini, red peppers, green peppers, carrot and parsley. Cook until soft over low heat, about 5 to 7 minutes.

Meanwhile, in a medium bowl, beat cream cheese, cheddar cheese and eggs together. Add vegetables to cheese mixture. Season with salt and pepper. Spoon cheese mixture onto potato base. Bake in preheated 375 degrees F degree oven for 20 to 25 minutes until cake is set. Remove from pan, garnish with leek and serve.

Serves 4

By Connie from Cotter, Arkansas


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