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)|
|Garlic||1 Clove (5 gm), cut in half|
|Cream cheese||16 Ounce, softened|
|Ricotta cheese||1 Cup (16 tbs)|
|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.