Subj:	Re: Pesto Exchange
Date:	97-09-02 15:21:26 EDT
From:	M1Saint

Hello everyone. I have been out of touch lately but I take it there is some sort of recipe exchange going on. Thought I would try to comtribute. Hope to chat with you guys again soon. Marsha

Roasted Red Pepper Pesto Cheesecake

I cup ritz crackers (about 40 crackers)
1/2cup butter or margarine
2 pkg. (8oz.) cream cheese, softened
1 cup ricotta cheese
3 eggs
1/2 cup grated parmesean cheese
1/2 cup Di Giorno (refrigerated) or fresh pesto sauce
1/2 cup drained roasted red peppers, pureed

mix crumbs and butter. Press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.
mix cream cheese and ricotta cheese with electric mixer on med. speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pourover crust.
Bake at 325 for 55 minutes to 1 hour. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate overnight or 4 hours. Let stand 15 minutes at room temp. before serving. Garnish, if desired. Serve with crackers.

