Special Feature: Products Sally Recommends
Crust: 1 ½ cups bread crumbs
½ cup sesame seeds
½ cup melted butter
Mix ingredients together, pat into a 10 inch non-stick spring form pan. Refrigerate.
Filling: 1 lb. goat cheese (Bucheron)
1 lb. cream cheese
2 Tablespoons fresh rosemary
2 Tablespoon fresh marjoram
2 Tablespoon fresh basil
½ teaspoon white pepper
Mix all filling ingredients in a mix master. Put filling ingredients in the chilled crust.
Bake at 375° F. for 40-45 minutes or until the cheesecake is brown on top.
Serve warm or at room temperature.
© Sally Bernstein, 2005