Basil Cheesecake (Serves 12)
1 Tbsp Butter, melted
2 Tbsp Breadcrumbs or Panko
2 Tbsp Parmesan Cheese, grated
½ Cup Basil Pesto
1 cup Ricotta Cheese
1 cup or 1- 8oz block Cream Cheese, softened
2 Eggs
½ Tsp Salt
2 Tbsp Breadcrumbs or Panko
2 Tbsp Parmesan Cheese, grated
½ Cup Basil Pesto
1 cup Ricotta Cheese
1 cup or 1- 8oz block Cream Cheese, softened
2 Eggs
½ Tsp Salt
1. Preheat oven to 350 F.
2. Brush a 6-inch spring form pan, 8×8-baking dish, or pie pan with 1 tbsp of melted butter.
3. In a small bowl, combine Parmesan cheese and breadcrumbs and coat the buttered dish with the mixture.
4. In a separate bowl, mix the remaining ingredients until smooth and pour into the dish.
5. Bake for 45-55 minutes until the center is set.
6. Allow to cool before cutting and/or releasing cheesecake from the spring form.
7. Garnish with fresh basil leaves and serve with sliced baguette or crackers.
2. Brush a 6-inch spring form pan, 8×8-baking dish, or pie pan with 1 tbsp of melted butter.
3. In a small bowl, combine Parmesan cheese and breadcrumbs and coat the buttered dish with the mixture.
4. In a separate bowl, mix the remaining ingredients until smooth and pour into the dish.
5. Bake for 45-55 minutes until the center is set.
6. Allow to cool before cutting and/or releasing cheesecake from the spring form.
7. Garnish with fresh basil leaves and serve with sliced baguette or crackers.
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