You are here

Herb Appetizer Cheesecake

  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)

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


Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3916 Calories from Fat 3168

% Daily Value*

Total Fat 361 g556.1%

Saturated Fat 139.9 g699.3%

Trans Fat 0 g

Cholesterol 1292.8 mg430.9%

Sodium 4027.6 mg167.8%

Total Carbohydrates 76 g25.3%

Dietary Fiber 5 g20.2%

Sugars 22.4 g

Protein 108 g216.2%

Vitamin A 207.1% Vitamin C 7.2%

Calcium 176.1% Iron 70.8%

*Based on a 2000 Calorie diet

Herb Appetizer Cheesecake Recipe