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)
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.
Yields
1 Servings