*  Exported from  MasterCook  *

                         Thyme Pesto Cheesecake

Recipe By     : Of Tide & Thyme by The Junior League of Annapolis
Serving Size  : 18   Preparation Time :0:00
Categories    : Appetizers                       White Wolf Swap Partner

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      tb            Butter -- softened
    1/4  c             Fine dry breadcrumbs
    1/2  c             Parmesan cheese -- +2 tb, grated
 16      oz            Cream cheese -- softened
  1      c             Ricotta cheese
    1/4  ts            Salt
    1/4  ts            Cayenne
  3      lg            Eggs
    1/2  c             Thyme pesto or purchased pesto
                       - sauce
    1/4  c             Pine nuts -- lightly toasted
                       Fresh basil sprigs
                       Hearty crackers

Preheat oven to 325 F.

Rub 1 tb butter over bottom and sides of 9" springform pan. Mix
breadcrumbs with 2 tb grated cheese. Coat pan with crumb mixture.

Using electric mixer, beat cream cheese, ricotta, remaining 1/2 cup
Parmesan cheese, salt, and cayenne in a large bowl until fluffy. Add
eggs one at a time, beating well after each addition.

Transfer half of mixture to medium bowl, mix pesto into remaining
half.

Pour pesto mixture into prepared pan, smooth top. Carefully spoon
plain mixture on top; smooth. Sprinkle with pine nuts.

Bake cake until center no longer moves when shaken, about 45 minutes.
Transfer to rack and cool completely. Cover tightly with plastic wrap
and chill overnight.

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

Gourmet Recipe, must be made ahead. A showstopper! Can top with
sun-dried tomato pesto or julienned roasted vegetables for
variation.

Posted to RecipeLu by [email protected]


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