This has been a favorite recipe ever since I initially posted it in 2008. I threw together a zucchini-flecked ricotta cheesecake after a summer visit to the farmers’ market. The green and yellow squash skins along with a nice amount of chopped dill visually pepper the interior of this savory cake. I used just enough egg to hold things together, creating a simple batter made primarily of ricotta cheese but also flavored with a bit of garlic, shallots, lemon zest, and a few straggler ingredients I found lounging around the kitchen seeking higher purpose. Lighter and less egg-y than a quiche it takes a while to bake, but minimal time ahead of that. Along with a few sides, it would be a welcome addition to any picnic basket, camping trip, or brunch.
Keep in mind this is a ricotta based cheesecake – not one based on cream cheese. The texture is going to be different (and delicious) in its own right .