pesto cheesecake
 
 
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
 
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. 
 
 
 
 
 
 
(ID: 74945) Mirror: rec.food.recipes: Thu, Jan 27, 2005


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