Popular Features:
View Cart

Basil Cheesecake II

 
Basil Cheesecake II
default recipe image
photo credit: Ev Thomas
This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. It it not as sweet as Elizabeth Schneider's version. The recipe is from The Chicago Cookin, 2002.
  • PrepN/A |
  • TotalN/A |
  • Serves 10
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 tablespoon butter for pan preparation
  • Crust:
    • 1/2 cup bread crumbs
    • 1/4 cup Parmesan cheese, grated
  • Filling:
    • 2 1/2 cups fresh basil
    • 1/2 cup fresh parsley
    • 1/4 cup olive oil
    • 1/2 teaspoon salt
    • 1 garlic clove
    • 16 ounces ricotta cheese, room temperature
    • 4 8 oz packages cream cheese, room temperature
    • 8 ounces Parmesan cheese, grated
    • 5 eggs room temperature
    • 1/2 cup pine nuts, lightly toasted

Instructions

Preheat oven to 325F.

Butter bottom and sides of 10" spring form pan.

Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan, turning to coat completely.

Mix basil leaves, parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally.

Put ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until smooth about 2 minutes. Mix in the eggs.

Remove about 1/3 of this mixture to a small bowl. Into the original 2/3 cheese mixture, fold in the basil mixture until well blended.

Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top. Sprinkle with pine nuts.

Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar.

Transfer to a rack and cool completely. Serve at room temperature, or slightly warmed.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Bone Sukin' Rosemary Lamb Shanks

    Lamb shanks are simmered in wine, seasonings, rosemary and onion.

  • Smoky Chipotle Pot Roast

    Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.

  • Quick Fish Stock

    This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.

  • Winter Creme Fraiche Baked Potato Soup

    Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.