Herb Appetizer Cheesecake Recipe
Ingredients
| 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) | |
| Salt | 1⁄2 Teaspoon | |
| Garlic | 1 Clove (5 gm), cut in half | |
| Cream cheese | 16 Ounce, softened | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Parmesan cheese | 1⁄2 Cup (8 tbs), grated | |
| Pine nuts | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3916 Calories from Fat 3166
% Daily Value*
Total Fat 361 g556.1%
Saturated Fat 139.9 g699.3%
Trans Fat 3.2 g
Cholesterol 1292.8 mg430.9%
Sodium 4368.8 mg182%
Total Carbohydrates 76 g25.3%
Dietary Fiber 5 g20.2%
Sugars 22.4 g
Protein 108 g216.2%
Vitamin A 207% Vitamin C 7.2%
Calcium 176.1% Iron 70.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
