| 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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