This savory appetizer cheesecake is best made a day in advance.
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Ingredients
- 1 cup dry breadcrumbs
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 2 cups fresh basil leaves
- Salt to taste
- 1 clove garlic, halved
- 2 8-ounce packages, cream cheese, softened
- 1 cup part-skim ricotta cheese
- 1/2 cup (2 ounces) grated Parmesan cheese
- 1/2 cup chopped basil leaves
Servings: servings
Units:
Instructions
- CRUST: Preheat the oven to 350 degrees F. In a bowl, combine the breadcrumbs and melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
- FILLING: Place the oil, basil, salt, and garlic in a blender. Cover and process on high until smooth. In a large bowl, combine the basil mixture with the cream cheese and ricotta cheese. Using an electric mixer at medium speed, blend until well mixed. Add the eggs 1 at a time and mix well. Blend in the Parmesan cheese and pour filling over the warm crust. Top with macadamja nuts. Bake at 325 degrees F. for 1 hour and 15 minutes, or until cheesecake is set and lightly browned. Loosen the cake from the rim of the pan; cool before removing the rim. Serve warm or at room temperature with your favorite assortment of crackers.
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