Recipe Archives->Dips->Pesto Cheesecake 01

Pesto Cheesecake

1 T butter, room temperature
1/4 c dry breadcrumbs
1/2 c plus 2 t freshly grated Parmesan cheese, separated
 
2 8-ounce packages cream cheese
1 c ricotta cheese
1/4 t salt
1/8 t cayenne pepper
3 large eggs
1/2 c fresh pesto
1/4 c pine nuts
 
Preheat oven to 325 degrees. Butter bottom and sides of a 9- inch
springform pan. Mix breadcrumbs with 2 T. grated Parmesan. Coat
pan with mixture.

With an electric mixer, beat cream cheese, ricotta, remaining 1/2
c. Parmesan, salt and ceyenne pepper until light. Add eggs, one at
a time, beating well after each addition. Stir the pesto into the
mixture and well blended.  Pour the mixture into the prepared pan.
Smooth top. Sprinkle with the pine nuts.

Bake in a bain marie for about 45 minutes to 1 hour. Center should
move just slightly when pan is shaken. Cover tighly and refrigerate
overnight. Lossen around edges with a knife and transfer to a
serving platter. Garnish with fresh basil.

Serve with crackers or good French bread.

Printable version: pesto-cheesecake01.txt.