Preparation:
Preheat oven to 325 degrees. Butter bottom and sides of a 9-inch springform pan. Mix breadcrumbs with 2 T. gratedParmesan. Coat pan with mixture. With an electric mixer, beat cream cheese, ricotta,remaining 1/2 c. Parmesan, salt and ceyenne pepper untillight. Add eggs, one at a time, beating well after eachaddition. Stir the pesto into the mixture and well blended.Pour the mixture into the prepared pan. Smooth top. Sprinkle with thepine nuts. Bake in a bain marie for about 45 minutes to 1 hour. Center shouldmove just slightly when pan is shaken. Cover tighly and refrigerateovernight. Lossen around edges with a knife and transfer to a servingplatter. Garnish with fresh basil. |
