Ricotta Zucchini Cheesecake

Sunday one of my friends had a birthday party for her Yorkie, Dixie, who was turning one. The hostess flattered me into cooking, in spite of some serious reluctance on my part. The best part was she had only tasted my cookies before so the flattery was without any knowledge of results. Ha ha. Her request was something savory, not a bread. I found this challenging as the easiest dishes to take on public transportation are sweet and/or bread. Plus! I'm more comfortable with sweets.

Intensive online research turned up this recipe for Ricotta Zucchini Cheesecake. I found my lack of a spring form pan a little disconcerting, but everything turned out okay even with my substitution of oregano for dill and use of an 8 x 8 cake pan. It didn't look quite as pretty as it could have, but the flavor was good and the cheesecake very filling. For me the goat cheese on top's rich, tangy flavor made the dish. It also added a contrast in texture to an otherwise slightly soft yet grainy (?) dish. One heads up: it took forever to make, even with the lovely mini-food processor my brother gave me for Christmas (that machine is a miracle worker).

I'll probably try this again in the summer. It's been a great leftover breakfast in the morning most of the week. Should you happen to take this back home via bus with saran wrap on top, start reading a magazine with it under your purse and stand up in a rush dumping it off your lap upside down (saran wrap intact), I'm pleased to report it will hold up.