Savory Cheesecake
Ingredients
1 cup plus 2 tablespoons Italian bread crumbs, divided
3 tablespoons butter, melted
1 carton (15 ounces) ricotta cheese
1 package (8 ounces) Neufchâtel cheese
1/2 cup (2-1/2 ounces) crumbled Gorgonzola cheese
1/2 cup (2 ounces) grated Parmesan cheese
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1 cup packed basil leaves
1 green onion, cut into 1-inch pieces
1/4 cup pine nuts, toasted
Additional fresh basil leaves
Crackers
Vegetable dippers
Spray 9-inch springform pan with nonstick cooking spray. Mix 1 cup bread crumbs and butter in small bowl until blended. Press onto bottom of prepared pan.
Combine cheeses and Frank's RedHot Sauce in food processor. Cover; process until smooth. Remove 2 cups cheese mixture to medium bowl; reserve.
Add 1 cup basil, green onion and remaining 2 tablespoons bread crumbs to mixture in processor. Cover; process until finely chopped. Spoon basil mixture over bread crumb layer in pan; spread with spatula until level. Carefully spoon reserved cheese mixture over basil layer; spread with spatula until level. Cover with plastic wrap; refrigerate at least 8 hours or overnight.
With spatula or knife, loosen cheesecake around edges of pan. Sprinkle pine nuts around top edges; top with basil leaves. Serve with crackers or vegetable dippers.
Tip To toast pine nuts, bake at 350ºF 8 to 10 minutes or until golden.
Pairs Well With
Notes
New To BakeSpace?
Learn more about our community
Upcoming Events!
Techmunch
New York City
Thursday, Sept 28thTechmunch
Southern California
Saturday, Oct 21
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook7 Recipes
51071 Downloads
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies6 Recipes
446 Downloads
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11254 Downloads
