Pesto Cheesecake

Course : Cheesecakes
Serves: 1
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1 tablespoon butter -- room temperature
1/4 cup dry breadcrumbs
1/2 cup freshly grated parmesan cheese -- separated
16 ounces packages cream cheese
1 cup ricotta cheese
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs
1/2 cup fresh pesto
1/4 cup pine nuts

Preparation / Directions:

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.


Nutritional Information:

1027 Calories (kcal); 75g Total Fat; (65% calories from fat); 56g Protein; 34g Carbohydrate; 717mg Cholesterol; 1257mg Sodium

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