Blue cheesecake
Mr. Bill wrote:
> 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....
>
> @@@@@ Now You're Cooking! Export Format
>
> 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!
>
OMG! This sounds awesome!
--
Jean B.
|