Basil roasted walnut cheesecake
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
CRUST
FILLING
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