Roasted red pepper pesto cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter-flavoured cracker- |
| Crumbs (about 40 crackers) | ||
| ¼ | cup | (1/2 stick) butter or marg. |
| 2 | packs | Cream cheese, softened |
| 1 | cup | Ricotta cheese |
| 3 | Eggs | |
| ½ | cup | (2 oz) grated parmesan |
| ½ | cup | Pesto sauce |
| ½ | cup | Drained roasted red peppers, |
| Pureed. | ||
Directions
Mix crumbs and butter. Press onto bottom of 9 inch springform pan.
Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minjutes at room temperature before serving. Garnish, if desired. Serve with crackers. Makes 12 to 14 servings. ch.