Serious Eats: Recipes
Cook the Book: Red Pepper Cheesecake with Homemade Pita Chips
Normally, I wouldn't excerpt a recipe that calls for a specific pan in an unusual shape or size. Nothing is more frustrating then getting all excited to bake, say, a spicy gingerbread, only to discover that it requires six mini kugelhopf pans. But this Red Pepper Cheesecake, excepted from Giada's Kitchen, sounded too good to pass up. You'll need a 4 1/2-inch springform pan. If you don't already have one, they are fairly cheap and available at any kitchen supply store. Plus, I promise you will use it again—mini springforms are great for times you want to halve a standard cake recipe.
While this cheesecake is topped with sweet apricot jam, it is actually a savory dish. It makes a great appetizer for cocktail parties when served with homemade pita chips topped with nothing more than a drizzle of olive oil and a few turns of freshly ground black pepper.
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