Serve this savory cheesecake chilled or at room temperature.

Savory Cheesecake

Vegetable cooking spray
1/4 cup finely crushed onion-flavored melba toast rectangles - divided use
3 tablespoons minced shallots
2 1/2 cups packed trimmed watercress
1/4 teaspoon freshly ground pepper
2 cups part-skim Wisconsin Ricotta cheese
3/4 cup (3 ounces) shredded Wisconsin Provolone or Wisconsin Gruyère cheese
1/4 cup all-purpose flour
1/4 teaspoon salt
1 (8 3/4 ounce) can low sodium cream-style corn
2 large eggs

1. Coat the bottom of an 8-inch springform pan with cooking spray; sprinkle with 2 tablespoons melba toast crumbs, and set aside.
2. Coat a medium-size non-stick skillet with cooking spray; place over medium-high until hot. Add shallots; sauté 1 minute. Add watercress and pepper; sauté 2 minutes.
3. Position knife blade in a food processor bowl; add remaining 2 tablespoons melba toast crumbs. Wisconsin Ricotta cheese, Wisconsin Provolone or Gruyère cheese and next 4 ingredients. Process until smooth. Add watercress mixture; process until chopped.
4. Pour mixture into prepared springform pan.
5. Bake at 325°F (160°C) for 1 hour and 15 minutes or until almost set.
6. Remove from oven, and cool 15 minutes. Cover and chill 2 hours.
7. Serve chilled or at room temperature.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.