pesto cheesecake
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1 Tbsp | butter -- at room temperature |
1/4 cup | dry breadcrumbs |
1/2 cup | plus 2 teaspoons freshly grated parmesan |
| cheese -- divided |
16 oz. | cream cheese |
1 cup | ricotta cheese |
1/4 tsp | salt |
1/8 tsp | cayenne pepper |
3 large | eggs |
1/2 cup | fresh pesto |
1/4 cup | pine nuts |
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preheat oven to 325 degrees. butter bottom and sides of a 9-inch springform pan. mix |
breadcrumbs with 2 tablespoons grated parmesan. coat pan with mixture. with an |
electric mixer, beat cream cheese, ricotta, remaining 1/2 cup parmesan, salt and |
cayenne 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 tightly and refrigerate overnight. loosen 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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(ID: 74945) Mirror: rec.food.recipes: Thu, Jan 27, 2005 |