Savory Basil Wisconsin Cheesecake
Savory Basil Wisconsin Cheesecake This savory cheesecake mixes flavors in a bold manner. Serves 25 as an appetizer
Who would have thought blending a tasty assortment of
Wisconsin cheeses, basil, and garlic, would turn into an
instant appetizer pleaser!
INGREDIENTS:
| 1 | cup fine Italian bread crumbs |
| 3 | tbsp melted butter |
| 1 | cup basil leaves, packed |
| 2 | cloves garlic, chopped |
| ½ | cup mayonnaise |
| 1 | carton (15 oz) Wisconsin Ricotta cheese (can substitute Wisconsin Mascarpone) |
| ¼ | cup (2 oz) Wisconsin Blue cheese, crumbled |
| 1½ | cup (6 oz) Wisconsin Parmesan cheese, grated |
| ½ | cup almonds, toasted and chopped, optional |
| Slivered almonds, optional | |
| Fresh chives, optional | |
| 1. | Combine crumbs and butter; press into bottom of lightly buttered 8- or 9-inch spring- |
| form pan. Chill. | |
| 2. | Combine basil, garlic, and mayonnaise in a blender or food processor, blend until smooth |
| and set aside. In mixing bowl, beat together the Wisconsin Ricotta, Blue and Parmesan | |
| cheeses until blended. Beat in basil mixture. | |
| 3. | Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. |
| 4. | When ready to serve, remove sides of pan and place cake on platter. Press chopped, |
| almonds onto sides of cheesecake, if desired. | |
| 5. | If you wish to garnish top of cheesecake, make a "flower" with slivered almonds and chive |
| stems. Serve with assorted crackers, vegetable slices and toast. |