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LOCATION: Recipes >> Dips >> Pesto Cheesecake 01

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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.


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