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Herb Appetizer Cheesecake

The.french.connection's picture
Ingredients
  Dry bread crumbs 1 Cup (16 tbs)
  Margarine 1⁄4 Cup (4 tbs), melted
  Olive oil 1⁄4 Cup (4 tbs)
  Fresh basil leaves 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), cut in half
  Cream cheese 16 Ounce, softened
  Ricotta cheese 1 Cup (16 tbs)
  Eggs 3
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Pine nuts 1⁄2 Cup (8 tbs)
Directions

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350° 10 minutes.
Place oil, basil, salt and garlic in blender container.
Cover; process on high speed until smooth.
Combine basil mixture, cream cheese and ricotta cheese, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in parmesan cheese; pour over crust.
Top with pine nuts.
Bake at 325°, 1 hour and 15 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Serve warm or at room temperature.
Garnish with tomato rose and fresh basil, if desired.
Chill any remaining cheesecake.

Recipe Summary

Course: 
Appetizer
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese

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