Dandelion Appetizer Cheesecake


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1-1/4 cups pumpernickel bread crumbs
3 tablespoons margarine, melted
1/2 cup olive oil
1-1/2 cup dandelion greens
1/2 cup fresh basil
1/2 teaspoon salt
1 garlic clove, halved
2 pkgs. (8 oz each) cream cheese
1 cup Ricotta cheese
1/4 cup chives, chopped
3 eggs
1/2 cup Parmesan cheese, grated
1/2 cup pine nuts


Directions

Combine crumbs and margarine. Press into the bottom of a 9-inch spring-form pan. Bake at 350º for 10 minutes. In a blender, combine oil, dandelions, basil, salt, chives, and garlic and blend until smooth. To the dandelion mixture, add the cream and Ricotta cheeses and mix at a medium speed. Add the eggs, one at a time, continuing to blend well. Blend in Parmesan cheese. Pour mixture over crust. Top with pine nuts. Bake at 325º for 1 hour and 15 minutes. Loosen cake from rim of pan. Cool before removing cake from pan. Serve warm or at room temperature.


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