Pesto Cheesecake

* Exported from MasterCook *

PESTO CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dairy Cakes
Main Dish Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
1/4 c Breadcrumbs -- fine; dry
1/4 c Parmesan -- grated
2 1/2 c Basil leaves, fresh -- loosely
-packed
1/2 c Parsley sprigs, fresh
1/4 c Olive oil
1/2 ts Salt
1 Garlic clove -- large
16 oz Ricotta cheese
16 oz Cream cheese -- softened
8 oz Parmesan cheese -- grated
4 Eggs
1/2 c Pine nuts -- toasted

Butter bottom and sides of a 9-inch springform pan.
Combine breadcrumbs and 1/4 cup Parmesan cheese in a
small bowl, and stir well. Coat bottom and sides of
buttered pan with breadcrumb mixture. Chill 15
minutes. Combine fresh basil leaves, parsley springs,
olive oil, salt and garlic in container of an electric
blender or food processor; cover and process 2 minutes
or until mixture is smooth, scraping sides of bowl
occasionally with a rubber spatula. Transfer basil
mixture to a medium bowl, and set aside. Combine
ricotta cheese, cream cheese, and 8 ounces Parmesan
cheese in container of electric blender or food
processor; cover and process until mixture is smooth.
Add eggs and basil mixture to cheese mixture; cover
and process until smooth. Pour basil mixture into
prepared pan. Sprinkle top with toasted pine nuts.
Place springform pan in a 15- x 9- x1-inch jellyroll
pan. Bake at 325 degrees for 1 hour and 15 minutes.
Turn oven off, partially open oven door, and let
cheesecake cool 1 hour. Transfer to a wire rack.
Remove sides of springform pan. Serve at room
temperature. SOURCE: Taste of Today; BUNWC, North
Shore Illinois Chapter; Northfield, Illinois;
America's Best Recipes; A 1989 Hometown Collection;
Oxmoor House.



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