Pesto Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Appetizers Cakes
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fresh basil, about 1/2 cup
1/3 cup pine nuts
2 cloves garlic
1/3 cup olive oil
1/2 cup Parmesan cheese -- grated
1 tablespoon butter
1/4 cup dry bread crumbs
2 tablespoons Parmesan cheese -- grated
2 package,8oz cream cheese
1 cup ricotta cheese
1/2 cup Parmesan cheese -- grated
1/4 teaspoon salt
1/8 teaspoon cayenne
3 large eggs
1/4 cup pine nuts

For Pesto: Finely chop first three ingredients in processor. With motor
still running pour olive oil slowly down feed tube, process until well
incorporated. Add 1/2 cup grated Parmesan and blend well. (If desired use
1/2 cup commercial pesto sauce.)

For Cheesecake: Preheat oven to 325 degrees. Rub butter over botton and
sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan
and coat pan with the crumb mixture. Using an electric mixer, beat cream
cheese, ricotta, Parmesan, salt and cayenne in a large bowl until light.
Add eggs one at a time, beating well after each addition. Transfer half of
mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto
mixture into prepared pan; smooth top. Carefully spoon plain mixture over;
gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until center no
longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool
completely. Cover tightly with plastic wrap and refrigerate overnight.

- - - - - - - - - - - - - - - - - -