Title: Pesto Cheesecake .001
Categories: Appetizer Cheesecake
Yield: 18 Servings

1	tb	Butter, room temperature
1/4	c	Fine dry breadcrumbs
1/2	c	+ 2 tb. Parmesan cheese grated
2		8 oz. pkgs cream cheese, room temperature
1	c	Ricotta cheese
1/4	ts	Salt
1/8	ts	Cayenne pepper
3	lg	Eggs
1/2	c	Purchased pesto sauce
1/4	c	Pine nuts
		Fresh basil sprigs
		Crackers

Preheat oven to 325^F. Rub 1 tablespoon butter over bottom and sides of 9"-diameter springform pan. Mix breadcrumbs with 2 tablespoons grated cheese. Coat pan with crumb mixture. Using electric mixer, beat cream cheese, ricotta, remaining 1/2 cup Parmesan, salt and cayenne in large bowl until light. Add eggs 1 at a time, beating well after each addition. Transfer 1/2 of mixture to medium bowl. Mix pesto into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; 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. Source: Bon Appetit BARBECUE! Special Edition, 6/93. MM: Lyn.

From: Lyn Ortiz Date: 09-22-96 (08:27) The Computer Workshop (40) Cooking

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