On Thu, 26 Feb 2009 11:22:56 +1100, Bob Ezrin > wrote:

>Please report back with your result Brother Ramon! As a lifelong
>cheesecake fan this recipe sounds very interesting.
>
>>My wife and I are going to try this recipe. She says "I've never had a
>>savoury cheesecake before.

Here is another cheesecake savory hit at our parties....

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Basil Cheesecake

desserts

1 tablespoon butter
1/2 cup bread crumbs
1/4 cup parmesan cheese, grated
2 1/2 cup basil, fresh
1/2 cup parsley
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove
1 lb ricotta cheese, room temp.
2 lb cream cheese, room temp.
1/2 lb parmesan cheese, grated
5 eggs
1/2 cup pine nuts, lightly toasted

Preheat oven to 325F. Butter bottom and sides of 10" spring form pan.
Mix
bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan,
turning to coat completely.

Mix basil leaves, parsley, oil, salt and garlic in food processor
until
smooth paste forms, about 2 minutes, scraping sides occasionally. Put
ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix
until
smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this
mixture
to a small bowl. Into the original 2/3 cheese mixture, fold in the
basil
mixture until well blended. Pour the basil mixture into the prepared
pan
and carefully spread an even layer of the cheese mixture on top.
Sprinkle
with pine nuts. Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven
off
and cool cheesecake about 1 hour with the oven door slightly ajar.
Transfer
to a rack and cool completely. Serve at room temperature, or slightly
warmed.


Yield: 12 servings


** Exported from Now You're Cooking! v5.84 **



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!