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 |