| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | c | Italian style breadcrumbs |
| 3 | tb | Unsalted butter; melted |
| 1 | c | Basil leaves; packed |
| 2 | Cloves garlic; chopped | |
| 1/2 | c | Light mayonnaise |
| 1 | lb | Ricotta cheese |
| 1 | oz | Blue cheese |
| 1 1/2 | c | Grated Parmesan cheese |
| 1/2 | c | Almonds;, (optional) toasted and finely chopped |
| 3 | tb | Slivered almonds;, (optional) |
| 2 | tb | Fresh chives;, (optional) |
INSTRUCTIONS
Prep: 15 min, plus chilling time. Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside. Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved 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 a platter. Press chopped toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. 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. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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