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Savory Cheesecake
Makes 24 servings
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Ingredients
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1
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cup plus 2 tablespoons Italian bread crumbs, divided
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3
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tablespoons butter, melted
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1
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carton (15 ounces) ricotta cheese
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1
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package (8 ounces) Neufchâtel cheese
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1/2
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cup (2-1/2 ounces) crumbled Gorgonzola cheese
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1/2
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cup (2 ounces) grated Parmesan cheese
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3
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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1
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cup packed basil leaves
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1
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green onion, cut into 1-inch pieces
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1/4
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cup pine nuts, toasted
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Additional fresh basil leaves
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Crackers
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Vegetable dippers
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Prep Time
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20 minutes
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Chill Time
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8 hours or overnight
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1. Spray 9-inch springform pan with nonstick cooking spray. Mix 1 cup bread crumbs and butter in small bowl until blended. Press onto bottom of prepared pan.
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2. Combine cheeses and Frank's RedHot Sauce in food processor. Cover; process until smooth. Remove 2 cups cheese mixture to medium bowl; reserve.
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3. Add 1 cup basil, green onion and remaining 2 tablespoons bread crumbs to mixture in processor. Cover; process until finely chopped. Spoon basil mixture over bread crumb layer in pan; spread with spatula until level. Carefully spoon reserved cheese mixture over basil layer; spread with spatula until level. Cover with plastic wrap; refrigerate at least 8 hours or overnight.
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4. With spatula or knife, loosen cheesecake around edges of pan. Sprinkle pine nuts around top edges; top with basil leaves. Serve with crackers or vegetable dippers.
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Tip
To toast pine nuts, bake at 350°F 8 to 10 minutes or until golden.
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© Reckitt Benckiser Inc.
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Click here for printable version