Title: Pesto Cheesecake
Categories: Cheesecake Dessert Herb
Yield: 18 Servings

1	tb	Unsalted butter or margarine
1/4	c	Dry, unseasoned bread crumbs fine
1/2	c	Parmesan cheese, freshly grated
16	oz	Cream cheese
1	c	Whole-milk ricotta cheese
1/8	ts	Salt
1/4	ts	Pepper, freshly ground
3	lg	Eggs
1/4	c	Pine nutes, toasted
1/2	c	Basil pesto sauce
		Fresh basil sprigs or other
		Herbs for garnish
		Baguette of French bread or
		Crackers

Preheat oven to 325 F. Butter the bottom and sides of a 9" springform pan. Mix the breadcrumbs with 2 T. parmesan cheese. Coat the pan with the breadcrumb mixture. With an electric mixer, beat the cream cheese, ricotta, remaining parmesan cheese, salt and pepper in a large bowl until well mixed. Add the eggs on at a time, beatine well after each addition. Transfer half of the mixture to a medium bowl. Mix the pesto into the remaining half. Pour the pesto mixture into the prepared pan and smooth the top. Next, spoon the plain mixture over the the pesto and gently smooth the top. Sprinkle with the pine nuts. Bake about 45 mins. or until the center no longer moves when the pan is shaken. Transfer to a rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight. Run a sharp knife around the pan sides and transfer the cheesecake to a platter. Garnish with fresh basil sprigs or other herbs. Serve with slices of French bread of crackers.

Source: The Herb Companion Feb/March 1995

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