RECIPE # 5053 - BLUE CHEESE & BASIL CHEESECAKE - Mon. August 12, - | Nashville News, Weather & Sports

RECIPE # 5053 - BLUE CHEESE & BASIL CHEESECAKE - Mon. August 12, 2013

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4 oz cream cheese

4 oz whole milk ricotta cheese

3 oz blue cheese

2 eggs

juice of 1 lemon

1 t salt

2 t sugar

1 t coarse ground pepper

4 T toasted almonds

1/2 c basil leaves


Preheat oven to 350 degrees.

Combine cheeses in a food processor.

Add egg, lemon juice, salt, sugar, and pepper and pulse to combine.

Add almonds and basil, pulse to incorporate.

Use 2 4-inch springform pans or ramekins for cooking. If using springform pans, put a layer of aluminum foil around the outside of each pan to prevent leakage. Spray pans or ramekins with cooking spray.

Add cheese mixture.

Place pans or ramekins in a larger pan and add about 1-inch of hot water in the bottom. Place in oven and bake for 45 minutes.

Turn off the oven and partially open the oven door to let cheesecake cool for 45 minutes.

Remove cheesecake to the refrigerator to cool for 2 more hours.

Cheesecakes can be made 2 days ahead of time.

Serve with crackers, apple slices, pear slices, or veggies. 

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