A Savory Cheesecake

"Damsel" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
This is great spread on crackers. Probably on a hearty bread, too.

GOOD! I like salted things. I like the idea of a salted cheese cake. I save
also this recipe!
Thank you carol!
Pandora

* Exported from MasterCook *

Basil Cheesecake

Recipe By :W.H. "Billy" Stoneman
Serving Size : 12 Preparation Time :0:00
Categories : appetizers cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 1/2 cups fresh basil leaves
1/2 cup parsley
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove
1 pound ricotta cheese -- at room temperature
2 pounds cream cheese -- at room temperature
5 large eggs
1/2 cup pine nuts -- lightly toasted

Preheat oven to 325°F. Butter bottom and sides of 10" spring form pan.
Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into
pan, turning to coat completely.

Mix basil leaves, parsley, oil, salt and garlic in food processor until
smooth paste forms, about 2 minutes, scraping sides occasionally. Put
ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until
smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this
mixture to a small bowl. Into the original 2/3 cheese mixture, fold in
the basil mixture until well blended. Pour the basil mixture into the
prepared pan and carefully spread an even layer of the cheese mixture
on top. Sprinkle with pine nuts. Set pan on a baking sheet. Bake 1 1/2
hours.

Turn oven off and cool cheesecake about 1 hour with the oven door
slightly ajar. Transfer to a rack and cool completely. Serve at room
temperature, or slightly warmed.

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

* Exported from MasterCook *

Basil Cheesecake

Recipe By :W.H. "Billy" Stoneman
Serving Size : 12 Preparation Time :0:00
Categories : appetizers cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 1/2 cups fresh basil leaves
1/2 cup parsley
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove
1 pound ricotta cheese -- at room temperature
2 pounds cream cheese -- at room temperature
5 large eggs
1/2 cup pine nuts -- lightly toasted

Preheat oven to 325°F. Butter bottom and sides of 10" spring form pan.
Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into
pan, turning to coat completely.

Mix basil leaves, parsley, oil, salt and garlic in food processor until
smooth paste forms, about 2 minutes, scraping sides occasionally. Put
ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until
smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this
mixture to a small bowl. Into the original 2/3 cheese mixture, fold in
the basil mixture until well blended. Pour the basil mixture into the
prepared pan and carefully spread an even layer of the cheese mixture
on top. Sprinkle with pine nuts. Set pan on a baking sheet. Bake 1 1/2
hours.

Turn oven off and cool cheesecake about 1 hour with the oven door
slightly ajar. Transfer to a rack and cool completely. Serve at room
temperature, or slightly warmed.

Oh now this sounds wonderful! I have lots of basil in the garden still
so I'm going to try this. Thanks!

Gods this sounds fanTAStic!

Thanks for posting it!!! :-)

In article <[email hidden]>,

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

* Exported from MasterCook *

Basil Cheesecake

Recipe By :W.H. "Billy" Stoneman
Serving Size : 12 Preparation Time :0:00
Categories : appetizers cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 1/2 cups fresh basil leaves
1/2 cup parsley
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove
1 pound ricotta cheese -- at room temperature
2 pounds cream cheese -- at room temperature
5 large eggs
1/2 cup pine nuts -- lightly toasted

Preheat oven to 325°F. Butter bottom and sides of 10" spring form pan.
Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into
pan, turning to coat completely.

Mix basil leaves, parsley, oil, salt and garlic in food processor until
smooth paste forms, about 2 minutes, scraping sides occasionally. Put
ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until
smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this
mixture to a small bowl. Into the original 2/3 cheese mixture, fold in
the basil mixture until well blended. Pour the basil mixture into the
prepared pan and carefully spread an even layer of the cheese mixture
on top. Sprinkle with pine nuts. Set pan on a baking sheet. Bake 1 1/2
hours.

Turn oven off and cool cheesecake about 1 hour with the oven door
slightly ajar. Transfer to a rack and cool completely. Serve at room
temperature, or slightly warmed.

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Gods this sounds fanTAStic!

Thanks for posting it!!! :-)

In article <[email hidden]>,

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

* Exported from MasterCook *

Basil Cheesecake

I hope you'll love it. I've only had it once, and I wasn't the cook,
but it tasted wonderful.

Carol, who now wishes she hadn't composted all that basil

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

* Exported from MasterCook *

Basil Cheesecake

Recipe By :W.H. "Billy" Stoneman
Serving Size : 12 Preparation Time :0:00
Categories : appetizers cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 1/2 cups fresh basil leaves
1/2 cup parsley
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove
1 pound ricotta cheese -- at room temperature
2 pounds cream cheese -- at room temperature
5 large eggs
1/2 cup pine nuts -- lightly toasted

Preheat oven to 325°F. Butter bottom and sides of 10" spring form pan.
Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into
pan, turning to coat completely.

Mix basil leaves, parsley, oil, salt and garlic in food processor until
smooth paste forms, about 2 minutes, scraping sides occasionally. Put
ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until
smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this
mixture to a small bowl. Into the original 2/3 cheese mixture, fold in
the basil mixture until well blended. Pour the basil mixture into the
prepared pan and carefully spread an even layer of the cheese mixture
on top. Sprinkle with pine nuts. Set pan on a baking sheet. Bake 1 1/2
hours.

Turn oven off and cool cheesecake about 1 hour with the oven door
slightly ajar. Transfer to a rack and cool completely. Serve at room
temperature, or slightly warmed.

So, how do you serve it? Take it out of the pan and leave it whole,
with a spreader alongside? Or cut wedges?

N.

On 13 Oct 2005 12:36:21 -0700, "Nancy1" <[email hidden]>

Quoted message said:

So, how do you serve it? Take it out of the pan and leave it whole,
with a spreader alongside? Or cut wedges?

What would you do with a great brie?

What would you do with a great pate?

Ward Abbott said:

On 13 Oct 2005 12:36:21 -0700, "Nancy1" <[email hidden]>

Quoted message said:

So, how do you serve it? Take it out of the pan and leave it whole,
with a spreader alongside? Or cut wedges?

What would you do with a great brie?

What would you do with a great pate?

We sliced it into wedges. Depending upon the company you're keeping,
handfuls would work, as well. <EG>

This is a crappy picture, but here's an idea of how it might look:
http://tinypic.com/ejvh9u.jpg

Carol

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

I may be the only one, but I don't feel "savory" and "cheesecake"
should even share the same sentence.

-L.

Ward Abbott said:

On 13 Oct 2005 12:36:21 -0700, "Nancy1" <[email hidden]>

Quoted message said:

So, how do you serve it? Take it out of the pan and leave it whole,
with a spreader alongside? Or cut wedges?

What would you do with a great brie?

What would you do with a great pate?

That's really helpful. Not. A "savory cheesecake" would certainly
have more structure than brie. Good grief, ask a simple question....I
was just curious about how the original poster served it. I didn't say
I couldn't figure it out. I wanted to know how SHE did it.

N.

-L. said:

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

I may be the only one, but I don't feel "savory" and "cheesecake"
should even share the same sentence.

-L.

That's an odd reaction, since there are so many savory dips that use
cream cheese as a base - and/or sour cream, too. It's sort of like a
quiche, only not ;-)

N.

On 14 Oct 2005 08:48:17 -0700, "Nancy1" <[email hidden]>

Quoted message said:

I didn't say
I couldn't figure it out. I wanted to know how SHE did it.

Pill time.

Nancy1 said:

-L. said:

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

I may be the only one, but I don't feel "savory" and "cheesecake"
should even share the same sentence.

-L.

That's an odd reaction, since there are so many savory dips that use
cream cheese as a base - and/or sour cream, too. It's sort of like a
quiche, only not ;-)

I feel the same way, except I didn't say it. CheeseCAKE implies
sweet, not savory.

Damsel said:

This is great spread on crackers. Probably on a hearty bread, too.

* Exported from MasterCook *

Basil Cheesecake

Seems to be a nice recipe. Since generic "cheesecake" can be many
things, also consider the Georgian "khachapuri" and the savoury version
of the Russian "vatrushka". Unlike the version you posted, they are
actual "cakes", i.e. they are made with some dough as a foundation and
are not supposed to get spread on something else.

Victor

On Sat, 15 Oct 2005 11:02:28 -0700, sf <[email hidden]>

Quoted message said:

I feel the same way, except I didn't say it. CheeseCAKE implies
sweet, not savory.

and sweetbreads are neither sweet or breads.....

food names become entirely irrelevant....along with your comments

Ward Abbott said:

On Sat, 15 Oct 2005 11:02:28 -0700, sf <[email hidden]>

Quoted message said:

I feel the same way, except I didn't say it. CheeseCAKE implies
sweet, not savory.

and sweetbreads are neither sweet or breads.....

food names become entirely irrelevant....along with your comments

bite me

Ward Abbott said:

On 14 Oct 2005 08:48:17 -0700, "Nancy1" <[email hidden]>

Quoted message said:

I didn't say
I couldn't figure it out. I wanted to know how SHE did it.

Pill time.

I hope it works - maybe you'll feel better.

N.