Pesto cheesecake Recipe

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

Pesto cheesecake

Artist:	_	Yield:	1
Categories:	Cakes, Cheese & Eggs, Cheesecakes, Dairy, Desserts, Entrees, Herbs & Spices, Pesto	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

1/4	cup	Breadcrumbs, fine, dry
1/4	cup	Parmesan, grated
2 1/2	cup	Basil leaves, fresh, loosely
		-packed
1/2	cup	Parsley sprigs, fresh
1/4	cup	Olive oil
1/2	tsp	Salt
1		Garlic clove, large
16	oz	Ricotta cheese
16	oz	Cream cheese, softened
8	oz	Parmesan cheese, grated
4		Eggs
1/2	cup	Pine nuts, toasted

Procedures:

1	Butter bottom and sides of a 9-inch springform pan.
2	Combine breadcrumbs and ?cup parmesan cheese in a small bowl, and stir well.
3	Coat bottom and sides of buttered pan with breadcrumb mixture.
4	Chill 15 minutes.
5	Combine 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.
6	Transfer basil mixture to a medium bowl, and set aside.
7	Combine ricotta cheese, cream cheese, and 8 ounces parmesan cheese in container of electric blender or food processor; cover and process until mixture is smooth.
8	Add eggs and basil mixture to cheese mixture; cover and process until smooth.
9	Pour basil mixture into prepared pan.
10	Sprinkle top with toasted pine nuts.
11	Place springform pan in a 15- x 9- x1-inch jellyroll pan.
12	Bake at 325 °F for 1 hour and 15 minutes.
13	Turn oven off, partially open oven door, and let cheesecake cool 1 hour.
14	Transfer to a wire rack.
15	Remove sides of springform pan.
16	Serve at room temperature.