This Basil Cheesecake is a savory version of the classic no-bake cheesecake. Photo courtesy WMMB.
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Savory Cheesecake Recipes
Page 4: No Bake Savory Basil Cheesecake
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Savory Basil Cheesecake
This no-bake Savory Basil Cheesecake serves up the flavors of basil, chives and almonds. It uses three different cheeses. A perfect spread for crackers or bread, it can be served by the slice as a first course.
- 1 cup fine Italian bread crumbs
- 3 tablespoons melted butter
- 1 cup packed basil leaves
- 2 cloves garlic, chopped
- 1/2 cup light or cholesterol-free mayonnaise
- 1 carton (15 ounces) ricotta cheese (can substitute mascarpone)
- 1/4 cup (2 ounces) blue cheese
- 1-1/2 cups (6 ounces) Parmesan cheese, grated
- 1/2 cup finely chopped, toasted almonds, optional
- Slivered almonds, optional
- Fresh chives, optional
- Crackers and breads
- Combine crumbs and butter; press into bottom of lightly greased 8- or 9-inch springform pan. Chill.
- Combine basil, garlic and mayonnaise in a blender. Blend until smooth and set aside.
- In mixing bowl, beat together the ricotta, blue and Parmesan cheeses until blended. Beat in 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 platter. Press chopped, toasted almonds onto sides of cheesecake, if desired.
- You can garnish the top of cheesecake by making a “flower” with slivered almonds and chive stems. Or, create a “bouquet” of pear tomatoes and herbs, as shown in the photo at the top of the page.
- Serve with assorted breads, crackers and toasts.
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Recipe and photo courtesy Wisconsin Milk Marketing Board. All other material © copyright 2005-
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