Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------NORMA WRENN NPXR56B-------------------------
1/4 c Breadcrumbs; fine; dry
1/4 c Parmesan; grated
2 1/2 c Basil leaves, fresh; loosely
-packed
1/2 c Parsley sprigs, fresh
1/4 c Olive oil
1/2 ts Salt
1 Garlic clove; large
16 oz Ricotta cheese
16 oz Cream cheese; softened
8 oz Parmesan cheese; grated
4 Eggs
1/2 c Pine nuts; toasted

Butter bottom and sides of a 9-inch springform pan.
Combine breadcrumbs and 1/4 cup Parmesan cheese in a small bowl, and
stir well. Coat bottom and sides of buttered pan with breadcrumb
mixture. Chill 15 minutes. Combine fresh basil leaves, parsley
springs, olive oil, salt and garlic in container of an electric
blender or food processor; cover and process 2 minutes or until
mixture is smooth, scraping sides of bowl occasionally with a rubber
spatula. Transfer basil mixture to a medium bowl, and set aside.
Combine ricotta cheese, cream cheese, and 8 ounces Parmesan cheese in
container of electric blender or food processor; cover and process
until mixture is smooth. Add eggs and basil mixture to cheese
mixture; cover and process until smooth. Pour basil mixture into
prepared pan. Sprinkle top with toasted pine nuts. Place springform
pan in a 15- x 9- x1-inch jellyroll pan. Bake at 325 degrees for 1
hour and 15 minutes. Turn oven off, partially open oven door, and let
cheesecake cool 1 hour. Transfer to a wire rack. Remove sides of
springform pan. Serve at room temperature. SOURCE: Taste of Today;
BUNWC, North Shore Illinois Chapter; Northfield, Illinois; America's
Best Recipes; A 1989 Hometown Collection; Oxmoor House.

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