Basil roasted walnut cheesecake

Yield: 12 Servings

Measure Ingredient
3 cups Unbleached flour
1 teaspoon Salt
1 cup Unsalted butter; cut up
⅓ cup Water; ice cold
16 ounces CIBO Goat Cheese (Basil Roasted Walnut)
8 ounces Ricotta
½ cup Butter
3 Eggs
⅓ cup Unbleached flour
Salt & pepper to taste



CIBO Cheese is a goat cheese mixed with cream and other flavorings. I bought it at an upscale grocery store, in the deli section.

Make the crust:

Lightly grease a 9-inch springform pan. Process flour, salt and butter just until combined and crumbly in texture. Add water, 2 tablespoons at a time. Do not overprocess. Press evenly into pan, up 1½ inches at the side. Allow to chill while making the filling.

Make the filling:

Preheat oven to 375 degrees.

Combine CIBO goat cheese, ricotta, butter, eggs (adding one at a time, processing well after each addition), flour, salt and pepper. Pour filling into shell, bake until puffed and brown for 25-30 minutes.

Source: CIBO recipe sheet, September 1996

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