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Savory Basil Cheesecake

Savory Basil Cheesecake

A delicious appetizer using three varieties of cheese.


  • 1 cup fine Italian bread crumbs
  • 3 tablespoons melted butter
  • 1 cup packed basil leaves
  • 2 cloves garlic, chopped
  • 1/2 cup light or cholesterol-free mayonnaise
  • 1 (15 ounce) cartonWisconsin ricotta cheese (can substitute Wisconsin mascarpone cheese)
  • 1/4 cup (2 ounces) Wisconsin blue cheese
  • 1 1/2 cups (6 ounces) Wisconsin parmesan cheese, grated
  • 1/2 cup finely chopped, toasted almonds, optional
  • Slivered almonds, optional
  • Fresh chives, optional


  1. Combine crumbs and butter; press into bottom of lightly-greased 8- or 9-inch springform pan. Chill.
  2. Combine basil, garlic, and mayonnaise in a blender, blend until smooth and set aside.
  3. In mixing bowl, beat together the ricotta, blue and parmesan until blended.
  4. Beat in basil mixture.
  5. Spread mixture over crust, pressing and smoothing top.
  6. Chill for at least 8 hours or overnight.
  7. When ready to serve, remove sides of pan and place cake on platter.
  8. Press chopped, toasted almonds onto sides of cheesecake, if desired.
  9. To garnish top of cheesecake, make a "flower" with slivered almonds and chive stems, if desired.
  10. Serve with assorted crackers, vegetable slices and toast.

Yield: 1 (9-inch) cheesecake

Recipe and photo credit: Dairy Farmers of Wisconsin


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