Savory Summer Cheesecake

Preheat oven to 325 degrees F (165 degrees C). Generously butter a 9-inch springform pan. (5 minutes)

Prepare the filling base: Heat olive oil in a skillet over medium-high heat. Sauté diced bell peppers and onions with a pinch of salt until the onions begin to soften and turn translucent, about 5 minutes. Stir in crushed garlic and cook for another 2 minutes until fragrant. Remove from heat and allow to cool to room temperature. (12 minutes)

Make the crust: In a mixing bowl, combine finely crushed cracker crumbs, dried Italian herbs, and melted butter. Mix until all crumbs are evenly coated. (5 minutes)

Press the buttered crumbs into the prepared springform pan, creating an even layer across the bottom. Set aside while you finish the filling. (3 minutes)

Finish the filling: In a large mixing bowl, whisk together eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar until smooth. Add crème fraîche, cream cheese, and grated Parmigiano-Reggiano cheese, mixing until the mixture is completely smooth and lump-free. Gently stir in fresh parsley, tarragon, thyme, and the cooled pepper mixture until everything is evenly distributed. (10 minutes)

Pour the cheese mixture into the prepared springform pan. Gently tap the pan on the counter to release any trapped air bubbles and settle the contents. Place the springform pan on a baking sheet. (3 minutes)

Bake in the lower center of the preheated oven until a skewer inserted into the center comes out clean, approximately 60 to 75 minutes. Once baked, turn off the oven and let the cheesecake sit inside with the door ajar for 30 minutes to gradually cool. (105 minutes)

Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, run a thin knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the ring from the springform pan. (15 minutes)

Refrigerate the cheesecake for at least 2 hours, or preferably overnight, to allow it to chill thoroughly. This will ensure a firm and smooth texture. Before serving, let the cheesecake sit at room temperature for about 15-20 minutes to soften slightly. (140 minutes)