I made this for my book club meeting with a few modifications and everyone loved it. First, I used a mixture of bread crumbs and Parmesan cheese with butter and olive oil as a binder for the crust, which I did not pre-bake. Second, I made it in a traditional spring form pan. Third, I replaced the oregano with basil as I love basil with tomato and I have a huge basil plant in my back yard. Next time I will double my basil because it was not a strong flavor in the cheesecake. Also, my husband suggested whipping the mixture next time to put some air in it, rather than just blending in the food processor. I served it with multi-grain baguette bread, sliced on a bias and toasted with olive oil. I do not believe this recipe needs sugar. Savory cheesecake is an appetizer and should not be sweet. Cheesecake's origin is actually savory, not sweet. Thanks for this great recipe.
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I made this for my book club meeting with a few modifications and everyone loved it. First, I...