Cook The Book: Red Pepper Cheesecake With Homemade Pita Chips

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Serious Eats


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4 ounces ricotta cheese, at room temperature

4 ounces cream cheese, at room temperature

2 ounces goat cheese, at room temperature

1 tablespoon sugar

1 egg

Kosher salt

2 jarred roasted red bell peppers cut into thin strips and halved (about 1/2 cup)

4 pitas

2 tablespoons olive oil

Freshly ground black pepper

1/4 cup apricot jam

1 to 2 teaspoons hot water

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