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Ingredients
- 1 c. Italian style breadcrumbs
- 3 Tbsp. Unsalted butter, melted
- 1 c. Basil leaves, packed
- 2 x Cloves garlic, minced
- 1/2 c. Light mayonnaise
- 1 lb Ricotta cheese
- 1 ounce Blue cheese
- 1Â 1/2 c. Grated Parmesan cheese
- 1/2 c. Almonds,, (optional) toasted and finely minced
- 3 Tbsp. Slivered almonds,, (optional)
- 2 Tbsp. Fresh chives,, (optional)
Directions
- Prep: 15 minutes, plus chilling time.
- Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or possibly 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or possibly blender till smooth. Set aside. Beat together 3 cheeses in a mixing bowl till well blended. Beat in reserved basil mix. Spread mix over crust, pressing and smoothing top. Refrigerateat least 8 hrs or possibly overnight. When ready to serve, remove sides of pan and place cake on a platter. Press minced toasted almonds onto sides of cheesecake, if you like. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if you like. 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.
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