| Level: | Easy |
| Total: | 5 hr 35 min |
| Prep: | 15 min |
| Inactive: | 4 hr 30 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- Butter, for greasing the pan
- 1/2 cup (4 ounces) ricotta cheese, at room temperature
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/3 cup (3 ounces) goat cheese, at room temperature
- 1 tablespoon sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- Pinch fine sea salt
- 1/2 packed cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil, for serving
- Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.
- Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse
- until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
- Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
- Serving suggestion: assorted crackers .
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 317 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 151 mg |
| Sodium | 254 mg |
Reviews
Made this appetizer today. The taste was amazing. Would make again but definitely add more than a pinch of salt to offset the sweetness of the basil.
Followed the instructions exactly. Leaving in the oven left th cheese cake dry and crumbly. Expensive ingredients, with disappointing results. The flavor is good, consistency poor. Cutting baking time and oven resting time should help,
Great appetizer! Everyone thought I bought it at a specialty store. Next time I will leave out the fresh basil. Just can’t eat it anymore. Will try fresh Thyme and maybe some dried apricots.
This was FANTASTIC. I followed recipe but didn’t leave it in the oven after the baking. Didn’t see the sense since it was done after 50 minutes. Turned out creamy and exquisite. Made lots and lots of cheesecakes and have left them in the oven after oven was turned off to complete the baking process. This doesn’t need that though. I can’t imagine how dry and crumbly this would have been leaving it in the hot oven for 1 hour.
Didn’t change a thing. Love the taste and love how easy it is to make. Looks impressive.
Very very good! I made this for the first time on Thanksgiving it came out so good, it was a huge hit. It was so good, I was asked to make this again for Christmas Day. This time I topped it off with Sun-Dried Tomatoes (packed in oil) on top. It looked really cool with the green and red for Christmas 🙂
I also added in some mashed roasted garlic, was amazing! I’d say go for serving with either crackers or crusty bread like others have posted about. If you’re not as huge of a garlic lover as me, maybe even try just brushing the top with garlic infused olive oil as a more subtle addition.
# modifications
Loved the recipe and so did my friends!! Added lemon zest, the juice of 1/2 a lemon and increased salt to 1tsp. I also added a little more basil. I served it the day after I made it. I served it on homemade baguette. It looks like a lot of work but it really wasn’t.
I took other reviews into consideration when I made this recipe. I added more basil than the instructions called for and I squeezed in some fresh lemon juice. I made this two days in advance and brought it to room temperature before serving. I drizzled extra virgin olive oil and some pan roasted pine nuts over the top and served with Peppridge Farms cracker assortment. The flavors were soft and subtle but very tasty. Everyone enjoyed this appetizer and I will make it again. Next time I will add a bit more salt and pepper and maybe some lemon zest.
loved this receipe. did not want to spend $$ on pan I would not use much, found foil disposable pans in grocery store that works great. called pot pie pans & came with domed clear lids. going to make again using sun dried tomatoes & basil. should give it more flavor.