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Roasted Pepper Pesto Cheesecake
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- #34856
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
non-stick cooking spray
2 tablespoons dry bread crumbs
1 package (15 ounce size) Ricotta cheese
1 package (8 ounce size) cream cheese, softened
1/3 cup grated fresh Parmesan cheese
1/8 teaspoon salt
1 dash ground red pepper
1 egg
1 teaspoon all-purpose flour
1 package (8 ounce size) sour cream
24 slices (3/4 ounce size) diagonally cut French bread baguette
24 roasted red bell pepper strips , optional
Roasted Pepper Pesto
1 cup fresh basil leaves
1/4 cup grated fresh Parmesan cheese
2 tablespoons pine nuts, toasted
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds red bell peppers, roasted and peeled
directions
Preheat oven to 325 degrees F. Coat a (9-inch) springform pan with cooking spray; sprinkle breadcrumbs evenly over the bottom of pan.
Place Ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.
Spoon 1 1/2 cups cheese mixture into prepared pan. Spread 1 cup Roasted Pepper Pesto over cheese mixture; top with remaining 1 1/2 cups cheese mixture. Bake at 325 degrees F for 1 hour.
Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread sour cream mixture over cheesecake; bake an additional 10 minutes. Let cool.
Cover and chill. Cut into wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.
For Roasted Red Pepper Pesto: Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
Store in airtight container in refrigerator up to 1 week. Serve remaining pesto with pasta or on grilled chicken or sauteed vegetables.
added by
MOMPEAGRAM
nutrition data
142 calories, 4 grams fat, 18 grams carbohydrates, 8 grams protein per serving.
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