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Pesto Cheesecake 01

A home-style Pesto Cheesecake 01 made with Dry Breadcrumbs and Ricotta Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 325 degrees.

2. 2

   Butter bottom and sides of a 9- inch springform pan.

3. 3

   Mix breadcrumbs with 2 T. grated Parmesan.

4. 4

   Coat pan with mixture.

5. 5

   With an electric mixer, beat cream cheese, ricotta, remaining 1/2 c. Parmesan, salt and ceyenne pepper until light.

6. 6

   Add eggs, one at a time, beating well after each addition.

7. 7

   Stir the pesto into the mixture and well blended.

8. 8

   Pour the mixture into the prepared pan.

9. 9

   Smooth top. Sprinkle with the pine nuts.

10. 10

    Bake in a bain marie for about 45 minutes to 1 hour.

11. 11

    Center should move just slightly when pan is shaken.

12. 12

    Cover tighly and refrigerate overnight.

13. 13

    Lossen around edges with a knife and transfer to a serving platter.

14. 14

    Garnish with fresh basil.