SAVORY MASCARPONE CHEESECAKE WITH SUN-DRIED TOMATO PESTO
Steps:
- Make the crust:
- In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.
- Make the pesto:
- In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
- Make the filling:
- In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
- Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.
- In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.
ROASTED RED PEPPER PESTO CHEESECAKE
Savory (and different!) addition to a buffet or potluck. Serve with crackers, toasted french bread, pita crisps, ect.
Provided by little_wing
Categories For Large Groups
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Mix crumbs and butter.
- Press onto bottom of 9" springform pan.
- Bake at 325 degrees for 10 minutes.
- Mix cream cheese and ricotta on medium speed until well blended.
- Add eggs, 1 at a time, mixing well after each.
- Blend in remaining ingredients and pour over crust.
- Bake at 325 for 55 minutes or until center is almost set.
- Run knife around rim of pan to loosen.
- Cool before removing rim.
- Refrigerate at least 4 hours.
- Let stand at room temperature for 15 minutes prior to serving.
Nutrition Facts : Calories 230.6, Fat 20.3, SaturatedFat 11.8, Cholesterol 101.8, Sodium 315.6, Carbohydrate 5, Fiber 0.1, Sugar 0.3, Protein 7.6
PESTO CHEESECAKE
Make and share this Pesto Cheesecake recipe from Food.com.
Provided by Richard-NYC
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter spring form pan, coat with breadcrumbs--set aside.
- Beat cream cheese, ricotta and Romano cheese with electric mixer.
- Add eggs one at a time beating well after each addition.
- Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
- Layer in spring pan.
- Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
- Cool in pan.
- Cover and wrap in plastic.
- Refrigerate 8 hours or overnite.
- Slide knife around edge of pan and remove to serve.
Nutrition Facts : Calories 212.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 103.2, Sodium 269.4, Carbohydrate 4.7, Fiber 0.3, Sugar 1.9, Protein 7.8
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