Savory Cheesecake with Beets and Red Cabbage

• 8 oz. creme fraiche
• 4 oz. blue cheese
• 1 lb. low-fat ricotta cheese
• 5 large eggs
• 1 Tbs. plus 1 tsp. white rice flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup chopped walnuts
• 1 small head cabbage thinly sliced (7 cups)
• 2 lb. beets, peeled and sliced
• 1 large red onion, chopped (2 cups)
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 oz. fresh ginger, minced
• 2 Tbs. lemon juice
• 2 cloves garlic, minced (2 tsp.)
• 1 cube vegetarian bouillon
• 1/2 tsp. ground coriander
• 1 stalk fresh rosemary
• 1 bay leaf
• 1 pinch cayenne pepper

1. To make Cheesecake: Preheat oven to 350F.
2. Line 11-inch cake pan with parchment paper, and coat with cooking spray.
3. Whisk together creme fraiche and blue cheese in large bowl until smooth.
4. Whisk in ricotta, then eggs, rice flour, salt, and pepper.
5. Fold in walnuts.
6. Pour into prepared pan, and bake 35 minutes, or until tip of knife comes out with firm, but moist coating.
7. Cool, then unmold.
8. To prepare Cabbage: Preheat oven to 375F.
9. Toss together all ingredients and 11/2 cups water in large bowl.
10. Divide between two baking dishes, and roast 30 minutes, or until vegetables are tender.
11. Cut Cheesecake into 16 slices.
12. Serve each slice with 1/4 cup Cabbage.

creme fraiche, blue cheese, lowfat ricotta cheese, eggs, white rice flour, salt, freshly ground black pepper, walnuts, cabbage, beets, red onion, olive oil, orange juice, fresh ginger, lemon juice, garlic, vegetarian bouillon, ground coriander, rosemary, bay leaf, cayenne pepper

Taken from www.vegetariantimes.com/recipe/savory-cheesecake-with-beets-and-red-cabbage/ (may not work)