6:37 AM 5/26/98
soar

From: Janet Morrissey <janetm@magnus1.com>
Newsgroups: rec.food.recipes
Subject: Pesto Cheesecake
Date: 11 May 1995 06:58:09 -0600
Message-ID: <199505081659.MAA17792@online1.magnus1.com>

This one doesn't include sun-dried tomatoes, but I don't see why
they couldn't be added.

Pesto cheesecake

1 T. butter, room temperature
1/4 c. dry breadcrumbs
1/2 c. + 2 t. freshly grated Parmesan cheese, separated
 
2 8-ounce packages cream cheese
1 c. ricotta cheese
1/4 t. salt
1/8 t. cayenne pepper
3 large eggs
1/2 c. fresh pesto
1/4 c. pine nuts
 
Preheat oven to 325 degrees. Butter bottom and sides of a 9-
inch springform pan. Mix breadcrumbs with 2 T. grated
Parmesan. Coat pan with mixture.
 
With an electric mixer, beat cream cheese, ricotta,
remaining 1/2 c. Parmesan, salt and ceyenne 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 tighly and refrigerate
overnight. Lossen around edges with a knife and transfer to a serving
platter. Garnish with fresh basil.

Serve with crackers or good French bread.

Cheers,
Janet Morrissey
janetm@online1.magnus1.com

