Ingredients
3 packages (8 ounces each) cream cheese, softened3/4 cup whole-milk ricotta cheese1-1/2 teaspoons salt3/4 teaspoon pepper3 eggs, lightly beaten1-1/2 cups roasted sweet red peppers, drained and finely chopped3/4 cup minced fresh basil1/3 cup minced fresh chives3 tablespoons minced fresh thyme3 tablespoons crumbled cooked bacon3 garlic cloves, minced1 tablespoon olive oilRoasted sweet red pepper strips and additional minced chives, optionalBaked pita chips
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.
