Press enter to see results or esc to cancel.

Savory Basil Cheesecake recipe

Savory Basil Cheesecake.

Serve this colorful and savory basil cheesecakewith assorted crackers, vegetable slices and/or crostini.

Recipe: Savory Basil Cheesecake

1 cup fine Italian bread crumbs
3 tablespoons melted butter
1 cup packed basil leaves
2 cloves garlic, chopped
1/2 cup mayonnaise
1 (15-ounce) carton Wisconsin Ricotta cheese (can substituteWisconsin Mascarpone)
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

  • Combine crumbs and butter; press intobottom of lightly greased 8- or 9-inch springform pan. Chill.
  • Combine basil, garlic, and mayonnaisein a blender, blend until smooth and set aside. In mixing bowl,beat together the Wisconsin Ricotta, Blue and Parmesan cheesesuntil blended. Beat in basil mixture. Spread mixture over crust,pressing and smoothing top. Chill at least 8 hours or overnight.
  • When ready to serve, remove sides of panand place cake on platter. Press chopped, toasted almonds ontosides of cheesecake, if desired.
  • To garnish top of cheesecake, make a “flower”with slivered almonds and chive stems, if desired.
  • Serve with assorted crackers, vegetableslices and/or crostini.

    Makes 50 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


    If the Savory Basil Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Oh man this looks good I was questioning the whole savory cheesecake till I saw the ingredient list. Loving the Ritz cracker crust. I cannot wait to try this one out I am thinking figs would be great too! Did you take this picture on a sweater?! love it! The cheesecake looks amazing, so creative! Springform pans and water baths scare me but for pumpkin + basil I might give it a try ??

    Leave a Comment