1 large carrot, grated
1 large onion, chopped
2 cups tightly packed shredded green cabbage
Salt and pepper
4 large eggs, lightly beaten
1 pound non-fat or part-skim ricotta cheese
½ cup sour cream
½ cup shredded cheddar, mozzarella, or
½ cup grated Parmesan
3 Tb unbleached flour
Place racks on the lowest rung and in the center of the oven. Heat oven to 325.
Heat the oil in a large skillet over medium-high heat. When it is hot, add the carrot, onion, and cabbage. Reduce the heat to medium and sauté, stirring often, until the vegetables are soft, about 20 min. Add salt and pepper. If the vegetables start to stick, stir in water 1 Tb at a time to prevent burning. (Make sure there’s no water left in the pan when you add the vegetables to the filling mixture.)
Remove the mixture from the heat, and let it cool until it stops steaming.
Meanwhile, prepare the filling in a food processor. Combine eggs, ricotta, sour cream, cheddar (mozzarella or Jack) cheese, Parmesan, and flour. Blend until smooth. Add the cabbage mixture to the food processor and process in short pulses to combine, about 6 to 8 pulses. Pour the filling into a 9-inch spring-form pan.
Place a baking pan of water on the rack set on the lowest rung of the oven. Put the cheesecake on the rack in the center of the oven and back until it’s golden brown and a knife inserted in the center comes out clean, about 1 hour.
Cool completely, then refrigerate at least 3 hours before serving.
Source: The Essential Vegetarian Cookbook