Roasted Asian Cucumber and Red Pepper Cheesecake

Great appetizer, serve with crackers, toast points or with fresh flat bread. Allow the cake to come to room temperature, this will not only enhance the cheese flavor, but allow the natural sweetness of Gaia's Breath Asian Cucumber to shine through!

1 Gaia's Breath Asian Suyo Long Cucumber
1/2 red bell pepper
2 tbsp olive oil
s/p

8 oz Jones Family Farm Cream Cheese, room temperature
4 oz Jones Family Farm Goat Chevre, simple room temperature
1 egg, room temperature
1 tbsp Wild Mountain Apiaries Honey


Preheat oven to 300 degrees F.

Cut ends off of cucumber; discard. Slice into 1" pieces, cut pepper into large chunks. Spread out on baking sheet, drizzle with oil, salt and pepper. Toss to coat.

Roast for 35-40 minutes, just until the cucumber takes on color. Remove and allow to cool. Once cooled, chop into finer pieces.

Turn oven up to 350 degrees F. Use either a 6" cake pan or 6" spring form pan. Butter inside of pan well. (If using a spring form pan, wrap bottom well with foil). Bring about 2 cups water to a boil.

In a mixing bowl beat cream cheese and chevre until well combined and light. Add in egg and honey.
(taste cucumber and pepper and adjust seasoning if necessary). Using a spoon fold in cucumber and pepper.

Spread mixture into prepared pan. Place this pan inside a 8" square and place on rack in oven. Carefully pour in hot water, until half way up pan. Bake for 35-40 minutes, or until just set. (center should just jiggle). Turn off oven and open door jar, letting cake cool for 1 hour in oven.

Remove from and allow to cool to room temperature. Cover with foil and refrigerate at least 4 hours or overnight.

While cake is still chilled, run a knife around edge of pan, (you may have to dip pan in some warm water to help loosen, just about half way up). Place serving platter over pan, and invert, using a knife to help loosen.

Will last up to 3-4 days in refrigerator.