Pesto cheesecake

1 servings

Ingredients

Quantity Ingredient
3 cups Fresh basil leaves, washed and dried
6 larges Cloves garlic, peeled and chopped
1 cup Breadcrumbs made from toast (approx. 6 slices)
½ cup Grated Parmesan cheese
½ cup Butter, melted
4 eaches Packages (8 oz. each) cream cheese
1 cup Pine nuts or walnuts
1 cup Extra virgin olive oil
1 cup Freshly grated Parmesan cheese
4 eaches Eggs
½ cup Heavy cream
Oil-packed sund-dried tomatoes, drained and chopped
Crackers or French bread

Directions

PESTO

CHEESECAKE

Combine basil, garlic and nuts in food processor. Chop roughly.

While chopping, add olive oil in a steady stream. Add cheese and blend. Combine bread crumbs, Parmesan cheese and butter. Toss to blend; press into bottom of 9-inch springform pan. Bake 5 to 10 minutes at 325 degrees F.

Beat cream cheese until smooth. Beat in eggs, cream and 2 cups of pesto. Pour into pan and bake for one hour or until set. Chill.

Before serving, run a knife around edge of pan; remove sides of pan.

Garnish

with sun-dried tomatoes. Serve with crackers or thin slices of french bread.

Note: The pesto freezes well. 15 to 30 servings.

TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95

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