Savory Ricotta Cheesecake
Instructions:
This basil-scented cheesecake can be served warm or cool with a salad of baby greens or tomatoes and crusty bread. 2 garlic cloves, peeled 1 cup loosely packed fresh basil leaves 1 container (32 ounces) part-skim ricotta cheese 1 package (8 ounces) cream cheese 1â„3 cup freshly grated Parmesan cheese 4 large eggs 3 tablespoons all-purpose flour 3â„4 teaspoon freshly grated orange peel 1â„2 teaspoon salt 1â„4 teaspoon ground black pepper
Makes 12 first-course servings. Prep: 15 minutes Bake: 1 hour 10 minutes
- Preheat oven to 350°F. Lightly grease 9-inch springform pan. Place on cookie sheet.
- In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain.
- In food processor with knife blade attached, process garlic and basil until chopped. Add ricotta, cream cheese, Parmesan, eggs, flour, orange peel, salt, and pepper; puree until smooth and well combined. Pour into prepared pan.
- Bake until cake is just set and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan on wire rack 10 minutes. With small knife, carefully loosen cheesecake from side of pan; remove side of pan. To serve, cut into wedges.