Basil Cheesecake II

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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


    • 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


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.
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