Ingredients
-
1
-
1/2
-
1/4
-
2 1/2
-
1/2
-
1/4
-
1/2
-
1
-
1
-
2
-
1/2
-
5
-
1/2
-
-
Directions
Basil Cheesecake, A great Appetizer for the holidays!, 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
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Steps
|
1
Done
|
Preheat Oven to 325f Degrees. |
|
2
Done
|
Butter Bottom and Sides of 10" Spring Form Pan. |
|
3
Done
|
Mix Bread Crumbs and 1/4 Cup Parmesan Cheese. |
|
4
Done
|
Sprinkle Mixture Into Pan, Turning to Coat Completely. |
|
5
Done
|
Mix Basil Leaves, Parsley, Oil, Salt and Garlic in Food Processor Until Smooth Paste Forms, About 2 Minutes, Scraping Sides Occasionally. |
|
6
Done
|
Put Ricotta Cheese, Cream Cheese and Parmesan in a Mixer Bowl and Mix Until Smooth About 2 Minutes. |
|
7
Done
|
Mix in the Eggs. |
|
8
Done
|
Remove About 1/3 of This Mixture to a Small Bowl. |
|
9
Done
|
Into the Original 2/3 Cheese Mixture, Fold in the Basil Mixture Until Well Blended. |
|
10
Done
|
Pour the Basil Mixture Into the Prepared Pan and Carefully Spread an Even Layer of the Cheese Mixture on Top. |
|
11
Done
|
Sprinkle With Pine Nuts. |
|
12
Done
|
Set Pan on a Baking Sheet. |
|
13
Done
|
Bake 1 1/2 Hours. |
|
14
Done
|
Turn Oven Off and Cool Cheesecake About 1 Hour With the Oven Door Slightly Ajar. |
|
15
Done
|
Transfer to a Rack and Cool Completely. |
