Pesto Cheesecake Appetizer
 
a delicious appetizer. have a sliced baguette on hand to serve alongside 
it. this recipe freezes well - either make it ahead of time for a party, 
or keep one on hand for bringing to the office or potluck. 
 
prep time: 20 minutes 
cook time: 55 minutes 
serves: 24 
 
  cooking spray
1 tsp  all-purpose flour
8 oz.  fat-free sour cream
1   baguette of sliced french bread
2 Tbsp  dry bread crumbs
15 oz.  fat-free ricotta cheese
8 oz.  light cream cheese, softened
1/3 cup  freshly grated parmesan cheese
1/8 tsp  salt
dash  ground red pepper
1   egg
1-1/4   divided cup pesto
 
preheat oven to 325 f. coat 2 (7-inch) springform pans with cooking spray 
and sprinkle with bread crumbs evenly. place ricotta and cream cheeses in 
a large bowl and beat at medium speed until smooth. add parmesan, salt, 
pepper, and egg. continue beating until smooth. pour 3/4 cup of the 
mixture into each pan. spread 1/2 cup of pesto over each layer and top 
with another 3/4 cup of cheese mixture. bake for 45 minutes or until 
almost set. combine 1/4 cup of pesto, flour, and sour cream in a bowl and 
stir well. spread half of this mixture over each cheesecake. bake for 10 
more minutes. cool cheesecakes to room temperature, cover and chill. 
serve with sliced baguette. 
 
tip: this can also be made in one larger springform, but if you have the 
small ones, they're great! the second small cheesecake freezes well. 
 
 
-- 
(ID: 3810) Mirror: rec.food.recipes: Wed, Jan 26, 2005


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