Savory Basil Cheesecake Appetizer

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 cup Italian style breadcrumbs

3 tablespoons unsalted butter, melted

1 cup basil leaves, packed

2 cloves garlic, chopped

1/2 cup light mayonnaise

1 pound ricotta cheese

1 ounce blue cheese

1-1/2 cups grated Parmesan cheese

1/2 cup almonds, toasted and finely chopped; optional

3 tablespoons slivered almonds, optional

2 tablespoons fresh chives, optional


Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9-inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside. Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toasts.

Tip: Mascarpone cheese may be substituted for the ricotta for a smoother, milder flavor. For more cheese flavor, substitute half the Parmesan with Asiago cheese.

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