Pesto Cheesecake
INGREDIENTS
- =Crust:
- 1 cup fine dry bread crumbs
- 1/2 cup very finely chopped toasted pine nuts or walnuts
- 3 Tbsp. butter or margarine, melted
- =Filling:
- 2 cups (15 oz.) Sargento® Light Ricotta Cheese
- 1/2 cup half-and-half
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 2 eggs
- 1/3 cup homemade or prepared pesto sauce
DIRECTIONS
- 1
Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.
- 2
Combine Ricotta cheese, half-and-half, flour and salt in large bowl of electric mixer. Beat until smooth. Add eggs, one at a time; blend until smooth. Pour over crust. Spoon pesto by teaspoonsful randomly over cheese mixture. Swirl into cheese mixture with knife for marbled effect.
- 3
Bake in preheated 350°F oven 45 minutes or until center is just set. Cool in oven with door propped open 30 minutes. Remove to wire cooling rack. Cool to room temperature. Cut into thin slices.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Yield: Serves: 10
HELPFUL HINTS
- For homemade pesto sauce: Mince 1 clove garlic in food processor or blender. Add 1/2 cup packed fresh basil leaves and 1 tablespoon toasted pine nuts or walnuts. Process until smooth, scraping down sides once. With machine running, drizzle 2 tablespoons olive oil into bowl; process until smooth. Add 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese. Process just until cheese is blended throughout.
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See Nutrition Facts
Serves: 10
Amount Per Serving
Calories 232
Total Fat 15.8g
Saturated Fat 6.1g
Trans Fat 4.6g
Polyunsaturated Fat 3.6g
Cholesterol 66mg
Sodium 351mg
Carbohydrates 14g
Protein 10g
Dietary Fiber 1g
Vitamin A 69%
Vitamin C 1%
Calcium 179%
Iron 1%
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