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Herb Appetizer Cheesecake Recipe
|Dry bread crumbs||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Olive oil||1⁄4 Cup (4 tbs)|
|Fresh basil leaves||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), cut in half|
|Cream cheese||16 Ounce, softened|
|Ricotta cheese||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Pine nuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3916 Calories from Fat 3168
% Daily Value*
Total Fat 361 g556.1%
Saturated Fat 139.9 g699.3%
Trans Fat 0 g
Cholesterol 1292.8 mg
Sodium 4027.6 mg167.8%
Total Carbohydrates 76 g25.3%
Dietary Fiber 5 g20.2%
Sugars 22.4 g
Protein 108 g216.2%
Vitamin A 207.1% Vitamin C 7.2%
Calcium 176.1% Iron 70.8%
*Based on a 2000 Calorie diet
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 parmesan 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.
Serve warm or at room temperature.
Garnish with tomato rose and fresh basil, if desired.
Chill any remaining cheesecake.