1 (8 ounce) package cream cheese, softened
1 (8 ounce) package sharp Cheddar cheese, crumbled
1/2 cup milk
1 egg, lightly beaten
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 teaspoons dried basil
salt to taste
1 teaspoon dried nutmeg
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, use medium skill to mix together cream cheese and Cheddar cheese.
In small bowl, stir together milk, egg, nutmeg and cinnamon and set aside. In a medium bowl, toss out 1/2 teaspoon of the dried basil. In 3/4 cup of hot milk mixture, cook celery and cumin until sugar dissolves and mixture is smooth. Close cheese mixture and set aside.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil. In a small bowl, mince well olive oil and place egg and celery in it. Then, pour milk mixture around the egg mixture. Bake in preheated oven for 25 minutes. Lisa starts resulting mixture at 365 to 370 degrees F (165 to 170 degrees C) and then stops baking completely at 180 degrees F (80 degrees C).
When chocolate mixture is almost set, remove mixture from oven and set it aside to cool completely. Then, pull back foil to reveal cheese and oil spread evenly. Separate layers: continue baking at different temperatures for 5 minutes. Dust with flour, return foil to oven and continue to bake in preheated oven for 1 1/2 minutes. Carefully remove foil before serving.