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Recipe for Savory Basil Cheesecake

Savory Ricotta Cheesecake

Savory Ricotta Cheesecake

Adapted from the Wisconsin Milk Marketing Board

Recipe for Savory Basil Cheesecake

Ingredients

  1. 1 cup breadcrumbs
    3 tablespoons melted butter
    1 cup packed basil leaves
    2 cloves garlic, chopped
    1/2 cup light or cholesterol-free mayonnaise
    1 carton (15 ounces) ricotta cheese
    1/4 cup (2 ounces) blue cheese
    1-1/2 cups (6 ounces) Parmesan cheese, grated
    1/2 cup finely chopped, toasted almonds, optional
    Slivered almonds, optional
    Fresh chives, optional
    Crackers and breads

Directions

  1. Combine crumbs and butter; press into bottom of lightly greased 8- or 9-inch springform pan. Chill.
  2. Combine basil, garlic and mayonnaise in a blender. Blend until smooth and set aside.
  3. In mixing bowl, beat together the ricotta, blue and Parmesan cheeses until blended. Beat in basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight.
  4. When ready to serve, remove sides of pan and place cake on platter. Press chopped, toasted almonds onto sides of cheesecake, if desired.
  5. Garnish the top of cheesecake by making a “flower” with slivered almonds and chive stems. Or, create a “bouquet” of pear tomatoes and herbs.
  6. Serve with assorted breads, crackers and toasts.

Serves 50 as an appetizer.

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