Gluten Free Savory Marbled Basil Cheesecake

Who says cheesecake is only for dessert? This savory version is best served at least slightly warm… I like it best chilled first, and reheated to HOT in the microwave. Yum!

Savory Basil Marbled Cheesecake


1 1/4 cups finely chopped almonds (almond meal, almond flour)
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup butter, melted
pinch of black pepper

Combine all ingredients until completely incorporated and moistened. Evenly distribute across the bottom of a 9″ spring form pan. Press ingredients firmly, extending crust partway up the sides of the pan. Chill for at least 1 hour.


1/2 small onion, diced
2 cloves garlic, pressed or minced
32 oz cream cheese, softened
1 cup shedded provolone cheese
1/2 cup sour cream
6 large eggs
1 cup heavy cream
1 tsp salt
1/4-1/2 tsp pepper
2-3 cups fresh basil leaves

Preheat oven to 425°F (220°C)

Finely chop onion and garlic in a food processor. Add cream cheese, provolone, and sour cream, process until very smooth. Add eggs, blitz for a few seconds to combine. Carefully stream in heavy cream, process just until well combined and smooth. Stir in salt and pepper, Pour half of the cheese batter into a mixing bowl. Add basil leaves to remaining batter in food processor, blitz until leaves are finely chopped and well incorporated into the batter.

Gently spoon batter into prepared crust, alternating scoops of plain and basil batters. Run a clean butter knife through the batter -being careful to not disturb the crust underneath – to marble the batters.

Bake for 15 minutes. After 15 minutes, turn the oven down to 325°F (160°C) and bake for 50 minutes. Once baking time is complete, turn off the oven and allow cheesecake cake to cool – WITHOUT opening the door! – for 2 hours.

Note: While this cheesecake is fantastic as it is, it also works well when topped with any number of complementary items. Try roasted red pepper, pesto, or crumbled bacon!

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