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Full Online Book HomeLearning KitchenVegetables - Roasted Red Pepper Pesto Cheesecake
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Vegetables - Roasted Red Pepper Pesto Cheesecake Post by :ApplePoly Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1353

Click below to download : Vegetables - Roasted Red Pepper Pesto Cheesecake (Format : PDF)

Vegetables - Roasted Red Pepper Pesto Cheesecake

Yield: 12 Servings

1 cup Butter-flavoured cracker crumbs (about 40 crackers)
1/4 cup (1/2 stick) butter or margarine
2 (8 oz.) pkgs. Cream cheese, softened
1 cup Ricotta cheese
3 Eggs
1/2 cup (2 oz.) grated parmesan
1/2 cup Pesto sauce
1/2 cup Drained roasted red peppers, pureed.


Preheat oven to 325° F.

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 minutes at room temperature before serving. Garnish, if desired.

Serve with crackers. Makes 12 to 14 servings.
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