Savory Italian Cheesecake
CATEGORIES
INGREDIENTS
- Cooking Time: 60 -90 minutes
- Servings: 8 - 16
- Preparation Time: 45 minutes
- 8 oz. Toasted breadcrumbs
- 1 /4 lb. Butter, melted
- 10” Springform pan
- Preheat oven to 350° F.
- 3 lb. Fresh ricotta, drain if needed
- 1 lb. Mascarpone
- 1 t. Table salt
- 6 - 8 grinds fresh white pepper
- 10 – 20 Fresh basil leaves, chopped
- 1/ 4 t. Dried oregano, rubbed between the palms of your hands
- 1 t. Garlic powder
- 1 t. Onion power
- 4 Large eggs
- 1 /4 C. AP flour
DIRECTIONS
- Blend breadcrumbs and butter in a bowl until well moistened, then press this mixture into the bottom of the springform pan and set aside.
- Combine everything except eggs and flour, mix well scraping down sides of the bowl as needed. Add eggs one at a time, mix well after each addition, then add flour and stir just until blended.
- Scrape mixture into the prepared springform pan, smooth the top.
- Bake at 350° for 60 to 90 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to rest 15 – 20 minutes before releasing the mold.
- Serve with tomato sauce and freshly grated parmigiano reggiano, garnished with Italian (flat leaf) parsley.