Roasted Red Pepper Pesto Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter-flavoured cracker-,
Crumbs, about 40 crackers
1/4 cup: , (1/2 stick) butter or marg.
2 package: 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.,
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.
Source from luhu.jp
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.
Source from luhu.jp