CHEESECAKE - it's not just for dessert anymore!

I began this recipe with a base cheesecake recipe from a cooking show. I added some additional ingredients and boosted the flavor of a plain cheesecake into a kick-butt appetizer cheesecake.

Red Pepper Cheesecake

Ingredients
1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup roasted red bell peppers (diced)
1 ½ tsp chopped basil
1 ½ tsp lemon zest
1 tsp fresh lemon juice
2 T apricot jam
1 teaspoons hot water
½ tsp chopped basil
½ tsp lemon zest
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan

Directions:

Preheat the oven to 350 degrees F.
Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper, basil and lemon zest and lemon juice.
Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To serve, combine the jam, water, basil and zest in a small bowl microwave about 10 seconds. Stir until the jam is liquefied and spreadable. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with pita chips alongside.
Great recipe to make ahead of time and freeze so you have an appetizer in a hurry!