Savory Broccoli Cheesecake Recipe

Quick Description:

A savory twist on the classic cheesecake, this Savory Broccoli Cheesecake features a creamy, rich filling made with fresh broccoli, cheese, and a touch of seasoning, all nestled in a crispy crust. It’s a unique, protein-packed dish perfect for brunch, lunch, or a savory snack.

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Servings & Timing:

• Servings: 6
• Total Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes

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Ingredients List:

• For the Crust:
  • 1 1/2 cups almond flour (for a gluten-free option)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
• For the Filling:
  • 1 1/2 cups cooked broccoli florets, finely chopped
  • 1 cup cream cheese, softened
  • 1/2 cup ricotta cheese (or Greek yogurt for a higher protein version)
  • 1/2 cup shredded mozzarella cheese
  • 1 large egg
  • 1/4 cup heavy cream (or unsweetened almond milk for lighter option)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional, such as basil or parsley)

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Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or pie dish.
2. Make the crust: In a medium bowl, combine the almond flour, Parmesan cheese, melted butter, garlic powder, and salt. Press the mixture into the bottom of the prepared pan to form a uniform crust. Bake for 8-10 minutes until golden and firm. Remove from the oven and set aside to cool.
3. Prepare the filling: In a large bowl, mix together the cream cheese, ricotta cheese, mozzarella, egg, and heavy cream. Stir in the garlic powder, onion powder, thyme, salt, and pepper. Add the chopped broccoli and mix until evenly combined.
4. Assemble the cheesecake: Pour the filling mixture into the cooled crust, spreading it evenly. Smooth the top with a spatula.
5. Bake: Place the cheesecake in the oven and bake for 45–50 minutes, or until the center is set and the top is lightly golden.
6. Cool and serve: Let the cheesecake cool for at least 10 minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.

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Additional Notes:

• Protein Boost: For extra protein, you can add cooked chicken breast, turkey, or even tofu to the filling.
• Crust alternative: If you prefer a non-keto crust, you can use regular breadcrumbs or crushed crackers instead of almond flour.
• Broccoli variation: If you don’t have fresh broccoli, you can substitute with frozen broccoli, just make sure to thaw and drain it before using.

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Dietary Info:

• High-Protein: Yes (especially with ricotta and mozzarella)
• Keto: Yes (with almond flour crust)
• Gluten-Free: Yes (with almond flour)
• Dairy-Free: No (contains cheese and cream cheese)
• Vegetarian: Yes

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Brief Introduction:

This Savory Broccoli Cheesecake is a delicious and unique twist on traditional cheesecake. The creamy, cheesy filling is balanced by the savory, herby flavor of fresh broccoli. It’s perfect for anyone looking for a protein-packed snack or an alternative to traditional savory pies.

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Flavor Tips & Variations:

• Cheese variations: Swap out the mozzarella for cheddar, feta, or goat cheese for a different flavor.
• Seasoning options: Add a pinch of red pepper flakes or smoked paprika for extra flavor.
• Veggie options: Mix in some sautéed mushrooms, spinach, or even sun-dried tomatoes for a more complex flavor profile.

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Ingredient Substitutions:

• Almond Flour: You can use regular flour or gluten-free breadcrumbs if preferred.
• Ricotta Cheese: Use Greek yogurt for a higher protein, lower-fat option.
• Heavy Cream: You can replace with almond milk or a lighter dairy-free milk for a lower-calorie version.

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Recipe Variations & Serving Suggestions:

• Mini Cheesecakes: Instead of a large cheesecake, bake individual portions in muffin tins for mini savory cheesecakes.
• Serve alongside a green salad or roasted vegetables for a balanced meal.

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Storage & Make-Ahead:

• Storage: Store any leftover cheesecake in the fridge for up to 3 days.
• Make-Ahead: The crust and filling can be prepared ahead of time and stored separately in the fridge for up to 2 days before baking.