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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


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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