A Savory Cheesecake

This is great spread on crackers. Probably on a hearty bread, too.

GOOD! I like salted things. I like the idea of a salted cheese cake. I save also this recipe! Thank you carol! Pandora

* Exported from MasterCook *

Basil Cheesecake

Recipe By :W.H. "Billy" Stoneman Serving Size : 12 Preparation Time :0:00 Categories : appetizers cheesecakes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1-2 cup bread crumbs 1-4 cup grated parmesan cheese 1 1-2 cups fresh basil leaves 1-2 cup parsley 1-4 cup olive oil 1-2 teaspoon salt 1 garlic clove 1 pound ricotta cheese -- at room temperature 2 pounds cream cheese -- at room temperature 5 large eggs 1-2 cup pine nuts -- lightly toasted

Preheat oven to 325¡F. 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.