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1 Tasse | Italian style breadcrumbs |
3 Esslöffel | butter unsalted, melted |
1 Tasse | Basil leaves; packed |
2 | Cloves garlic chopped |
1/2 Tasse | Light mayonnaise |
1 x ca. 450 g | ricotta cheese |
1 x ca. 30 g | Blue cheese |
1 1/2 Tasse | parmesan grated |
1/2 Tasse | Almonds;, (optional) toasted and finely chopped |
3 Esslöffel | Slivered almonds;, (optional) |
2 Esslöffel | Fresh chives;, (optional) |
Prep: 15 min, plus chilling time.
Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside. Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toasts. Tip: Mascarpone cheese may be substituted for the ricotta for a smoother, milder flavor. For more cheese flavor, substitute half the Parmesan with Asiago cheese.
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