Red Pepper Cheesecake

1/2 cup ricotta cheese (4 ounces)

1/2 cup cream cheese (4 ounces)

1/4 cup goat cheese (2 ounces)

1 tablespoon sugar

1 egg

Pinch of kosher salt

1/2 cup thin strips or roasted red bell peppers (blotted dry)

1/4 cup apricot jam (Can substitute hot pepper jelly, other jams or onion, pepper relish)

1 to 2 teaspoons hot water

Special equipment: 1 (4 1/2-inch diameter spring form (cheesecake) pan

Preheat oven to 350 degrees F.

Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.

Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a small roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken. about 45 minutes (the cake will become firm when it is cold).

Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold.

Combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the spring form pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with pita chips or crackers.