Yield: 1 Servings
|1 cup||Italian style breadcrumbs|
|3 tablespoons||Unsalted butter; melted|
|1 cup||Basil leaves; packed|
|2 \N||Cloves garlic; chopped|
|½ cup||Light mayonnaise|
|1 pounds||Ricotta cheese|
|1 ounce||Blue cheese|
|1½ cup||Grated Parmesan cheese|
|½ cup||Almonds;, (optional) toasted and finely chopped|
|3 tablespoons||Slivered almonds;, (optional)|
|2 tablespoons||Fresh chives;, (optional)|
Prep: 15 min, plus chilling time.
Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside. Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toasts. Tip: Mascarpone cheese may be substituted for the ricotta for a smoother, milder flavor. For more cheese flavor, substitute half the Parmesan with Asiago cheese.
Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998