Recipes

Pesto Cheesecake

Serves 18, “a make-ahead showstopper” from the Jr League at Home cookbook.

1 Tbls butter, softened

¼ cup fine, dry bread crumbs

½ cup plus 2 Tbls grated Parmesan cheese

2 (8 oz.) packages cream cheese, softened

1 cup ricotta cheese

¼ tsp salt

¼ tsp cayenne pepper

3 large eggs

½ cup pesto sauce

¼ cup lightly toasted pine nuts

Fresh basil sprigs

Hearty crackers

Preheat the oven to 325 degrees.  Rub 1 Tbls of the butter over the bottom and sides of a 9-inch spring form pan.  Mix the bread crumbs with 2 Tbls of grated cheese.  Coat the pan with the crumb mixture.

Using an electric mixer, beat the cream cheese, ricotta, remaining ½ cup Parmesan cheese, salt and cayenne in a large bowl until fluffy.  Add the eggs, one at a time, beating well after each addition.  Transfer half of the mixture to a medium bowl; mix the pesto into the remaining half in a separate bowl.  Pour the pesto mixture into the prepared pan, and smooth the top.  Carefully spoon the plain mixture on top and smooth.  Sprinkle with the pine nuts.  Bake the cake until the center no longer moves when shaken, about 45 minutes.  Transfer to a rack and cool completely.  Cover tightly with plastic wrap and chill overnight.

Run a small sharp knife around the side to loosen the cheesecake and remove side.  Transfer the cake to a platter or a raised cake plate, garnish with the basil sprigs, and surround with the crackers to serve.

You can top with sun-dried tomato pesto or julienned roasted vegetables for a variation.

P.S.  When I served this at the Spring Hill Garden Center June meeting, I used a pesto with almonds and pine nuts, eliminating the toasted pine nuts.  Bon Appétit!