Savory Ricotta Cheesecake
The All New Good Housekeeping Cookbook
Yield: 12 first-course servings
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
1/3 cup freshly grated Parmesan cheese
4 large eggs
3 tablespoons all-purpose flour
3/4 teaspoon freshly grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees 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 for 10
minutes. With small knife, carefully loosen cheesecake from side of pan;
remove side of pan. To serve, cut into wedges.
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