Pesto Cheesecake Appetizer
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| 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. |
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| prep time: 20 minutes |
| cook time: 55 minutes |
| serves: 24 |
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| | 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. |
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| 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. |
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| (ID: 3810) Mirror: rec.food.recipes: Wed, Jan 26, 2005 |