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Dandelion Appetizer Cheesecake


  • 1 1/4 cup Pumpernickel bread crumbs
  • 3 tablespoons margarine, melted
  • 1/2 cup olive oil
  • 1 1/2 cup dandelion greens
  • 1/2 cup fresh basil
  • 1/2 teaspoon salt
  • 1 garlic clove, halved
  • 2 ñ 8 oz. cream cheese
  • 1 cup Ricotta cheese
  • 1/4 cup chives, chopped
  • 3 eggs
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup pine nuts


  • Combine crumbs and margarine. Press into the bottom of a 9-inch spring-form pan. Bake at 350º for 10 minutes. In a blender, combine oil, dandelions, basil, salt, chives, and garlic and blend until smooth. To the dandelion mixture, add the cream and Ricotta cheeses and mix at a medium speed. Add the eggs, one at a time, continuing to blend well. Blend in Parmesan cheese. Pour mixture over crust. Top with pine nuts. Bake at 325º for 1 hour and 15 minutes. Loosen cake from rim of pan. Cool before removing cake from pan. Serve warm or at room temperature.