"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fresh Basil Cheesecake Recipe

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This recipe for Fresh Basil Cheesecake, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Sanborn
Added: Monday, November 24, 2008


1/2 c. fine, dry bread crumbs
1 1/4 c. grated Parmesan cheese
1 T. soft butter
2 1/2 c fresh basil leaves packed
1/2 c. parsley leaves
1/4 c olive oil
1/2 t. salt
1/4 t. cayenne pepper
1 large clove garlic
2 c. ricotta cheese, room temperature
4 c. cream cheese, room temperature
5 large eggs
1/2 c. pine nuts

In a small bowl mix bread crumbs and 1/4 c. Parmesan cheese. Sprinkle mixture into a 10 in. springform pan buttered on bottom and sides. Coat completely.
In a food processor mix basil, parsley, oil, salt, pepper and garlic until a smooth paste forms
In a mixing bowl beat ricotta cheese, cream cheese and 1 c. of Parmesan Cheese until smooth and light (about 5 minutes).
Scrape down sides of bowl and fold in eggs one by one and continue beating about 2 minutes
Remove about 1/3 of mixture to a small bowl. Fold basil mixture into into the remaining cheese mixture.
Pour the basil cheese combination into springform pan and carefully spread an even layer of the plain cheese mixture on top.
Sprinkle with pine nuts
Set the pan on a baking sheet and bake in a preheated 325 oven 1 1/2 hours. Turn off oven and cool cheesecake about 1 hour with the oven door ajar. Transfer to a rack and cool completely. Serve at room temperature or slightly warmed.

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