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Basil Cheesecake

November 16, 2011

This is a great appetizer. I love that you can make it up to THREE days in advance–just let it chill in your fridge until you’re ready for it. It doesn’t get much easier than that. It’s smooth and creamy–and the basil gives it a bit of sweetness. This would be a great spread to set out on Thanksgiving and let everyone have at it while the turkey cooks.

The recipe suggests making it in a 4½ inch springform pan. I didn’t have one of those, and came home empty-handed after going to 3 stores looking for one. I purchased this cute little blue baking dish to use instead. The baking dishes don’t make a big difference–the cheesecake is easily served straight from the baker or can be removed from the springform pan and served from a platter.

Find the recipe here.

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