REC: Basil Cheesecake for patches

Damsel said:

Basil Cheesecake (W.H. "Billy" Stoneman)

Appetizers, Cheesecake

1 tablespoon butter
1/2 cup bread crumbs
1/4 cup parmesan cheese, grated
2 1/2 cup basil, fresh
1/2 cup parsley
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove
1 lb ricotta cheese, room temp.
2 lb cream cheese, room temp.
1/2 lb parmesan cheese, grated
5 eggs
1/2 cup pine nuts, lightly toasted

Preheat oven to 325F. Butter bottom and sides of 10" spring form pan. Mix
bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan,
turning to coat completely.

Mix basil leaves, parsley, oil, salt and garlic in food processor until
smooth paste forms, about 2 minutes, scraping sides occasionally. Put
ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until
smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this mixture
to a small bowl. Into the original 2/3 cheese mixture, fold in the basil
mixture until well blended. Pour the basil mixture into the prepared pan
and carefully spread an even layer of the cheese mixture on top. Sprinkle
with pine nuts. Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven off
and cool cheesecake about 1 hour with the oven door slightly ajar. Transfer
to a rack and cool completely. Serve at room temperature, or slightly
warmed.

Yield: 12 servings

Oh thankyou! This really sounds interesting. I give it a try and
report back.