Home -> [Cakes, Cheese & Eggs, Cheesecakes, Dairy, Desserts, Entrees, Herbs & Spices, Pesto] -> [Pesto cheesecake Recipe]
 
 

Pesto cheesecake
Artist: _
Categories: Cakes, Cheese & Eggs, Cheesecakes, Dairy, Desserts, Entrees, Herbs & Spices, Pesto
Yield: 1
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
1/4 cupBreadcrumbs, fine, dry
1/4 cupParmesan, grated
2 1/2 cupBasil leaves, fresh, loosely
-packed
1/2 cupParsley sprigs, fresh
1/4 cupOlive oil
1/2 tspSalt
1 Garlic clove, large
16 ozRicotta cheese
16 ozCream cheese, softened
8 ozParmesan cheese, grated
4 Eggs
1/2 cupPine nuts, toasted
Procedures:
1Butter bottom and sides of a 9-inch springform pan.
2Combine breadcrumbs and ?cup parmesan cheese in a small bowl, and stir well.
3Coat bottom and sides of buttered pan with breadcrumb mixture.
4Chill 15 minutes.
5Combine fresh basil leaves, parsley springs, olive oil, salt and garlic in container of an electric blender or food processor; cover and process 2 minutes or until mixture is smooth, scraping sides of bowl occasionally with a rubber spatula.
6Transfer basil mixture to a medium bowl, and set aside.
7Combine ricotta cheese, cream cheese, and 8 ounces parmesan cheese in container of electric blender or food processor; cover and process until mixture is smooth.
8Add eggs and basil mixture to cheese mixture; cover and process until smooth.
9Pour basil mixture into prepared pan.
10Sprinkle top with toasted pine nuts.
11Place springform pan in a 15- x 9- x1-inch jellyroll pan.
12Bake at 325 °F for 1 hour and 15 minutes.
13Turn oven off, partially open oven door, and let cheesecake cool 1 hour.
14Transfer to a wire rack.
15Remove sides of springform pan.
16Serve at room temperature.
 
 
 
 

Google