Basil Savory Cheesecake

Sweet Basil Cheesecake...

I've been meaning to make this recipe for a while now. Giada is one of my favorites Food Network chefs, so I had to try it.

It tastes slightly sweet from the combination of cheeses. The Ricotta really stands out. Which is amazing considering that it has strong Goat Cheese.

The texture is velvety like cheesecake should be and perfectly spreadable. 

I made this cheesecake as an appetizer for my birthday party on saturday. Giada said that it tasted even better 3 days after it's prepared.

It's tasting pretty good right now!

• Olive Oil for greasing the pan
• 1/2 cup, or 4 ounces, of ricotta cheese, at room temperature
• 1/2 cup, or 4 ounces, of cream cheese, at room temperature
• 1/3 cup, or 3 ounces, of goat cheese, at room temperature
• 1 tablespoon sugar
• 2 large eggs, at room temperature
• 1 tsp Parsley
• 1 tsp dried Basil (or 3 tbsp fresh Basil, chopped)
• 2 tablespoons extra virgin olive oil

 -Grease the baking dish with olive oil. I used a six inch dish. Use any small baking dish you have. The shape isn't really important as long as the batter is at least an inch deep.   


-Combine the rest of the ingredients (except 2 tbsp Olive Oil) in a bowl.


-Mix well with a hand mixer. You can also do this step in a stand mixer or a food processor. Just mix until well combined (about 1 minute).


-Pour the mix into the baking dish. Bake at 350 degrees for 40-45 minutes.


-Let it cool down in the oven so it doesn't crack or deflate too quickly. 


-Once it has come out of the oven, spread some olive oil on top.


Serve with crackers!