Basil Goatcheese Cheescake

12 leaves of basil, minced

1 (15 oz) container Ricotta cheese, room temperature

1 (4 oz) container of plain, soft goat cheese, room temperature

16 oz. cream cheese, room temperature

1 T. Kosher salt

½ tsp. black pepper, finely ground

1 small egg, scrambled

Mix all the cheeses together with a mixer. Add the seasonings, basil and egg and blend thoroughly. Pour into a 6” springform pan. Wrap the outside of the pan (not the top- only the sides and bottom) with heavy foil and then place into another 9” pan. Pour boiling water into the 9” pan and place into a 350 degree oven. Bake for ~45 to 1 hour or until the center still jiggles slightly (like Jell-O). Take the cheesecake out of the water bath and let it come down to room temperature. Place into the refrigerator to cool. Bring it back up to room temperature before serving.

I served this w/ an Arugula pesto:

1 large handful of Arugula

6 oz. pine nuts

Salt and pepper

½ cup (or more) olive oil

Blend together and pour into a squirt bottle to make decorative patterns on the cheesecake. Also good over roasted vegetables.