fbpx
Now offering Free Shipping on all cookbook orders through May 9th

Savory Basil Cheesecake with Tomato Chutney

  • Prep Time: 1h
  • Total Time: 9h

Ingredients

Basil Cheesecake

  • 1 c fine Ritz crackers, processed
  • 2 tbsp. butter, melted
  • 1 c basil leaves, packed
  • 2 cloves garlic, chopped
  • 1/2 c cup mayonnaise
  • 15 oz ricotta cheese
  • 1 oz bleu cheese, crumbled
  • 4 1/2 oz Parmesan cheese, finely shredded
  • 1/2 c toasted, slivered almonds, as garnish
  • Fresh chives, as garnish

Tomato Chutney

  • 14 oz can diced tomatoes, not drained
  • 1 c light brown sugar
  • 1/2 c granulated sugar
  • 1 green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 tbsp. Tabasco sauce
  • 1 tsp. black pepper

Instructions

Basil Cheesecake

  1. Pulse Ritz crackers in food processor or blender until fine.
  2. Combine the crackers and melted butter. Press into an 8-inch parchment-lined, lightly greased, springform pan and chill while preparing filling.
  3. Combine the basil, garlic, mayonnaise, and cheeses into a food processor and pulse until smooth.
  4. Spread the cheese mixture over the chilled crust, pressing and smoothing. Cover and chill at least eight hours or overnight.
  5. When ready to serve, remove the sides of the pan and place on a cake platter and garnish with slivered almonds and/or chive stems.

Tomato Chutney

  1. Mix all ingredients in medium saucepan. Bring to boil. Turn down heat and allow to simmer for two hours or until cooked to a thick sauce. Can be served warm or cold depending one the meal.
  2. Serve with crackers.