Sweet Basil Cheesecake with Honey

I saw this recipe awhile back, and was intrigued with the idea of a savory cheesecake. Served as an appetizer, this was a fun addition to our little Super Bowl appetizer buffet.

What is nice about this recipe is the combination of the different kinds of cheese, and the honey really sets off the sweetness of the basil. I found some cornbread crackers to serve with this, and it was perfect. I am thinking we could increase the amount of goat cheese (because we love it) and possible change the kind of herbs, this is really a versatile recipe.

Sweet Basil Cheesecake with Honey

1/2 cup ricotta cheese, at room temperature
1/2 cup cream cheese, at room temperature
1/3 cup goat cheese, at room temperature
2 eggs
1/2 cup fresh basil, chopped
1 tablespoon honey
1/2 teaspoon salt

Preheat oven to 350.Using a food processor, mix cheeses and eggs together until smooth. Add remaining ingredients, and blend until incorporated, but basil is still in pieces.

Line a small ceramic or springform pan with parchment paper, and butter sides of pan. Pour cheese mixture into pan and place in a larger pan, surrounded by boiling water. Bake for 50 minutes, until cheese is no longer "jiggly". Turn off the oven and leave cheesecake in the oven for 1 hour. Remove and refrigerate overnight. Serve with crackers.