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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This is a real tasty savoury cheesecake that you can serve with crackers or baguette slices. If you make it in two smaller pans then you have it for two functions-really good at this busy time of year Ingredients:
1/2 cup pesto sauce |
1 tablespoon butter |
1/4 cup dry bread crumbs |
2 tablespoons parmesan cheese, grated |
16 ounces cream cheese |
1 cup ricotta cheese |
1/2 cup parmesan cheese, grated |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
3 large eggs |
1/4 cup pine nuts |
Directions:
1. Preheat oven to 325 degrees F. Rub butter over bottom and sides of 9-inch springform pan. I prefer to use 2 smaller springform pans about 4” across I found some suitable ones at the dollar store.
2. Mix breadcrumbs with 2 tablespoons Parmesan cheese and coat pan with the crumb mixture.
3. Beat the cream cheese, ricotta cheese, Parmesan cheese, 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 medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes.
4. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.
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