A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. Recipes include party favorites for virtually any celebration, from a...
To make the Pesto Sauce (makes about 1 cup), process to a rough paste in a food processor:
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts
2 medium cloves garlic, peeled
1/2 cup grated Parmesan cheese
With the machine running, slowly pour through the feed tube:
1/2 cup extra-virgin olive oil
If the sauce seems dry, add a little more olive oil, Season to taste with salt and ground black pepper.
Preheat the oven to 375 degrees. Lightly butter an 8-inch springform pan. Dust the bottom and sides of the pan with:
Seasoned dry breadcrumbs
Mix together in a large bowl 1/2 cup of the pesto along with:
1 pound ricotta cheese
1/2 cup sour cream
4 large eggs
1 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground black pepper
Pour into the prepared pan.
Bake in a water bath, below, until set, 30 to 35 minutes.
Remove from the water bath and transfer the pan to a rack to cool completely.
Cover and refrigerate until cold, 6 to 12 hours.
Slide a thin-bladed knife around the out side of the cake and remove the outer ring. Spread the remaining of the pesto around the sides of the cheesecake. Spread the top with an even layer of:
1/2 cup sour cream
If desired, arrange on the top:
12 sun-dried tomato halves in oil, drained and chopped
