America's Best Recipes/1989

Pesto Cheesecake
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 9-inch cheesecake N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup fine, dry breadcrumbs 1/4 cup grated Parmesan cheese 2-1/2 cups loosely packed fresh basil leaves
1/2 cup fresh parsley sprigs 1/4 cup olive oil 1/2 teaspoon salt
1 large clove garlic 1 (16-ounce) carton ricotta cheese 2 (8-ounce) packages cream cheese, softened
1 (8-ounce) can grated Parmesan cheese 4 eggs 1/2 cup pine nuts, toasted



1 Butter bottom and sides of a 9-inch springform pan. Combine breadcrumbs and 1/2 cup Parmesan cheese in small bowl, and stir well. Coat bottom and sides of buttered pan with breadcrumb mixture. Chill 15 minutes.
2 Combine fresh basil leaves, parsley sprigs, olive oil, salt, and garlic in container of an electric blender or food processor; cover and process 2 minutes or until mixture is smooth, scraping sides of bowl occasionally with a rubber spatula. Transfer basil mixture to a medium bowl, and set aside.
3 Combine ricotta cheese, cream cheese, and 8 ounces Parmesan cheese in container of electric blender or food processor; cover and process until mixture is smooth. Add eggs and basil mixture to cheese mixture; cover and process until smooth. Pour basil mixture into prepared pan. Sprinkle top with toasted pine nuts.
4 Place springform pan in a 15x10x1-inch jellyroll pan. Bake at 325 for 1 hour and 15 minutes. Turn oven off, partially open oven door, and let cheesecake cool 1 hour. Transfer to a wire rack. Remove sides of springform pan. Serve at room temperature.

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