4 hours | 1 hour prep

SERVES 12

• 1 tablespoon butter
• 1/2 cup breadcrumbs
• 1/4 cup parmesan cheese, grated
• 2 1/2 cups Basil fresh
• 1/2 cup Parsley - Flat Leaf Italian
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 clove garlic
• 1 lb ricotta cheese, room temperature
• 2 lbs cream cheese room temperature
• 1/2 lb parmesan cheese grated
• 5 eggs
• 1/2 cup pine nuts, lightly toasted

1. Preheat oven to 325F degrees.
2. Butter bottom and sides of 10" spring form pan.
3. Mix bread crumbs and 1/4 cup Parmesan cheese.
4. Sprinkle mixture into pan, turning to coat completely.
5. Mix Basil leaves, Parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally.
6. Put ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until smooth about 2 minutes. Mix in the eggs.
7. Remove about 1/3 of this mixture to a small bowl.
8. Into the original 2/3 cheese mixture, fold in the basil mixture until well blended.
9. Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top.
10. Sprinkle with pine nuts.
11. Set pan on a baking sheet. Bake 1 1/2 hours.
12. Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar.
13. Transfer to a rack and cool completely. Serve at room temperature, or slightly warmed.

Basil varieties that work best with this recipe:-

Basil - Genovese, Basil - Large leaf Italian, Basil - Lettuce Leaf, Basil - Red Rubin.  Or try Basil - Lemon, or Basil - Lime, for a citrus twist!