Blue Cheese and Basil Cheesecake

Blue Cheese and Basil Cheesecake



4 oz cream cheese

4 oz ricotta cheese

3 oz blue cheese

2 eggs

Juice of one lemon

1 Tbsp sugar (more to taste, if you want this a little sweeter)

½ tsp salt

1 tsp coarse ground black pepper

¼ cup toasted almonds (I toast them in the microwave for a minute or two)

½ cup basil leaves


Preheat oven to 350 degrees.

Combine cheeses in a food processor. 

Add eggs, lemon juice, sugar, salt and pepper and pulse to combine.

Add almonds and basil leaves and pulse to incorporate.

Use two 4-inch springform pans or ramekins for baking. If using springform pans, put a layer of aluminum foil around the outside to prevent leakage.

Spray pans or ramekins with cooking spray.

Place ramekins in a large baking dish and add about 1 inch of very hot to boiling water.

Bake for 40 to 45 minutes until lightly browned.

Turn off oven and partially open the oven door to let cheesecake cool for 45 minutes.

Remove cheesecakes to the refrigerator to cool for 2 more hours before unmolding.

Cheesecakes may be made two days ahead of time.

Serve with crackers, bread, apple slices, pear slices, or veggies.

© Deer One Publishing 2021