Pesto Cheesecake
Pesto Cheesecake is an moderately easy dinner. Made with 1 tbsp. butter (room temperature), 1/4 c. fine dry bread crumbs, 1/2 c. plus 2 tbsp. freshly grated parmesan cheese, 2 (8 oz.) pkg. cream cheese (room temperature) and 1 c. ricotta cheese, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 325Β°.
Rub 1 tablespoon butter over the bottom and sides of a 9-inch diameter spring-form pan.
Mix bread crumbs with 2 tablespoons grated cheese.
Coat pan with crumb mixture. Using an electric mixer, beat cream cheese, Ricotta, remaining 1/2 cup Parmesan, 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 a medium bowl.
Mix pesto into remaining half. Pour pesto mixture into prepared pan; smooth top.
Carefully spoon plain mixture; gently smooth top.
Sprinkle with pine nuts.
Bake cake 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.
Run small sharp knife around pan sides to loosen cheesecake, if necessary.
Release pan sides from cheesecake.
Transfer cheesecake to platter.
Garnish with fresh basil sprigs.
Surround with crackers and serve.
π· Perfect Pairings
Complete your meal with these
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