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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 24 |
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âMy savory cheesecake was so popular at Thanksgiving, it was gone before my husband got a bite. He joined the appetizer line faster when I made it for Christmas and Super Bowl Sunday.â âElizabeth Jackson, Portland, Oregon Ingredients:
2/3 cup dry bread crumbs |
5 tablespoons finely chopped pine nuts, toasted |
2 tablespoons butter, melted |
filling: |
1 carton (15 ounces) ricotta cheese |
1/2 cup half-and-half cream |
2 tablespoons grated parmesan cheese |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon garlic salt |
2 eggs, lightly beaten |
pesto topping: |
1/2 cup loosely packed basil leaves |
2 tablespoons grated parmesan cheese |
1 tablespoon pine nuts, toasted |
2 garlic cloves, peeled |
2 tablespoons olive oil |
assorted crackers |
Directions:
1. In a small bowl, combine the bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a small bowl, beat the ricotta cheese, cream, Parmesan cheese, flour, salt and garlic salt until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
3. For topping, combine the basil, Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl.
4. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.
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