Roasted Pepper Pesto Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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There will be some extra pesto left after making the cheesecakes. Toss it with pasta for a quick-and-easy supper. Ingredients:
cooking spray |
2 tablespoons dry breadcrumbs |
1 (15-ounce) carton fat-free ricotta cheese |
1 (8-ounce) block light cream cheese, softened |
1/3 cup (1 1/3 ounces) grated fresh parmesan cheese |
1/8 teaspoon salt |
dash of ground red pepper |
1 egg |
1 1/4 cups roasted pepper pesto, divided |
1 teaspoon all-purpose flour |
1 (8-ounce) carton fat-free sour cream |
24 (3/4-ounce) slices diagonally cut french bread baguette |
24 roasted red bell pepper strips (optional) |
Directions:
1. Preheat oven to 325°.
2. Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the bottoms of pans.
3. Place ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.
4. Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at 325° for 45 minutes or until almost set.
5. Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture over each cheesecake. Bake at 325° for 10 minutes. Remove cheesecakes from oven; let cool to room temperature. Cover and chill. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.
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