Pesto Cheesecake

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Pesto Cheesecake

 

1 package fresh basil, about 1/2 cup

1/3 cup

pine nuts

2 cloves garlic

1/3 cup olive oil

1/2 cup Parmesan cheese,

grated

1 tablespoon butter

1/4 cup dry bread crumbs

2 tablespoons

Parmesan cheese, grated

16 ounces cream cheese

1 cup ricotta cheese

 

1/2 cup Parmesan cheese, grated

1/4 teaspoon salt

1/8 teaspoon

cayenne

3 large eggs

1/4 cup pine nuts

 

Finely chop first three ingredients in food

processor. With motor

still running, pour olive oil slowly down feed tube;

process until

well incorporated. Add 1/2 cup grated Parmesan cheese and

blend well. (If desired use 1/2 cup commercial pesto sauce.) Preheat oven to 325

degrees. Rub butter over bottom and sides of 9-inch springform pan.

Mix

breadcrumbs with 2 tablespoons Parmesan cheese and coat pan with the crumb

mixture. Using an electric mixer, beat cream cheese, ricotta cheese, Parmesan

cheese, salt and cayenne in a large bowl until light. Add eggs one at a time,

beating well after each

addition. Transfer half of mixture to medium bowl.

Mix pesto mixture

into remaining half. Pour pesto mixture into prepared pan;

smooth

top. Carefully spoon plain mixture over; gently smooth top. Sprinkle

 

with 1/4 cup pine nuts and bake until center no longer moves when pan is

shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly

with plastic wrap and refrigerate overnight.

 

 

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