Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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