Savory Asparagus Ricotta Cheesecake With Almond Swiss Cheese Crust And Topping.

• 2 cups coarsley ground almonds
• 1 cup shredded swiss cheese
• 1/4 cup melted, salted butter
• 2 cups chopped asparagus
• 1/2 cup arugula, stems removed and chopped
• 2 tblsp. butter
• a few shakes sea salt
• 4 oz. softened cream cheese
• 2 cups Ricotta cheese
• 4 eggs
• 1/4 cup unbleached flour
• 1'4 cup finely chopped Italian flat-leafed parsley

1. Combine first 3 ingredients well. Press 1 and 1/2 cups of this mixture onto the bottom of a lightly buttered 10 inch spring form pan. Reserve the rest of it for the topping.
2. Bake crust at 275 F for 15 minutes, or until golden and firm. Set aside to cool.
3. Prepare filling: First Saute asparagus and arugula in the butter over medium heat for 10 minutes or just until asparagus is tender, salting it lightly after about 3 minutes. Set aside to cool.
4. In a food processor, puree cream cheese, ricotta, and eggs until smooth. Add flour and puree again until very smooth. Add salt and freshly ground black pepper to taste. Pulse until combined.
5. Pour cheese mixture into a large mixing bowl. fold in parsley, and asparagus mixture. Pour onto cooled crust.
6. Bake at 400 F for 15 minutes, or until top is almost set.
7. Reduce heat to 375 F. Sprinkle the rest of the almond-swiss topping onto the cheesecake and bake for another 35-40 minutes, or until cake is set and topping is crispy and golden.
8. Let cool. Run a knife around the edge and remove side of pan. Serve at room temperature.

coarsley ground almonds, swiss cheese, butter, asparagus, arugula, butter, salt, cream cheese, ricotta cheese, eggs, flour, italian flat

Taken from food52.com/recipes/4064-savory-asparagus-ricotta-cheesecake-with-almond-swiss-cheese-crust-and-topping (may not work)