This Basil Cheesecake is a savory version of the classic no-bake cheesecake. Photo courtesy WMMB.
Product Reviews / Main Nibbles / Hors D’Oeuvres & Cocktail Snacks
Savory Cheesecake Recipes
Page 4: No Bake Savory Basil Cheesecake
This is Page 4 of a 5-page article. Click the black links below to view the other recipes.
On The Menu
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.
Go To Page 5: Corn & Provolone Cheesecake
Go To The Recipe Index Above
Recipe and photo courtesy Wisconsin Milk Marketing Board. All other material
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.