Prep 1 hr
Cook 3 hrs
A great Appetizer for the holidays!
- 1 tablespoon butter
- 1⁄2 cup breadcrumbs
- 1⁄4 cup parmesan cheese, grated
- 2 1⁄2 cups basil, fresh
- 1⁄2 cup parsley
- 1⁄4 cup olive oil
- 1⁄2 teaspoon salt
- 1 clove garlic
- 1 lb ricotta cheese, room temperature
- 2 lbs cream cheese, room temperature
- 1⁄2 lb parmesan cheese, grated
- 5 eggs
- 1⁄2 cup pine nuts, lightly toasted
- Preheat oven to 325F degrees.
- 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.
I tried this and through it out after 4 bites. I thought I could get "used" to it, but ended up dissatisfied. Basil does not go well with a cheesecake. It leaves a horrible aftertaste.
This is very good and the 2 reasons I couldn't give it a 5 is b/c the eggs made the texture more like a quiche (not really what I was looking for) and it's not very attractive.