Herb Appetizer Cheesecake Recipe
Ingredients
| Dry bread crumbs | 1 Cup(16 tbs) | |
| Margarine | 1/4 Cup(16 tbs), melted | |
| Olive oil | 1/4 Cup(16 tbs) | |
| Fresh basil leaves | 2 Cup(16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Garlic | 1 clove, cut in half | |
| 2 8-ounce packages Cream Cheese, softened | ||
| Ricotta cheese | 1 Cup(16 tbs) | |
| Eggs | 3 | |
| Parmesan cheese | 1/2 Cup(16 tbs), grated | |
| Pine nuts | 1/2 Cup(16 tbs) | |
Directions
Combine crumbs and margarine; press onto bottom of 9-inch spring-form 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 parme-san 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.
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 parme-san 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.
Chef
