Pesto Cheesecake
Prep Time: 15
Cook Time: 45
Serves: Serves: 10
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
Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.
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.
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.
Tips
- 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.