Spinach Pesto Cheesecake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Fine dry breadcrumbs,
1/3 cup: Ground pine nuts or walnuts,
1/4 cup: Grated Parmesan cheese,
1/3 cup: Butter or margarine, melted
1 cup: Coarsely chopped fresh,
Spinach,
1/3 cup: Grated Parmesan cheese,
1/4 cup: Pine nuts or walnut pieces,
1 Large: clove garlic, halved
1/4 tsp: Salt,
1/4 tsp: Freshly ground pepper,
1/3 cup: Olive oil,
3 package: 8 oz. cream cheese softened,
3: Eggs,
1/4 cup: Milk,
Directions:
Combine first 4 ingredients; press on bottom and 1 in. up sides of an
8-inch springform pan. Set aside.
Position knife blade in food processor bowl; add spinach and next 5
ingredients. Top with cover; process until smooth. With processor
running, pour oil through food chute in a steady stream until mixture
is blended.
Beat cream cheese at high speed of an electric mixer until light and
fluffy; add eggs, one at a time, beating well after each addition.
Add milk and spinach mixture, mixing well.
Pour mixture into prepared pan. Bake at 300 degrees F for 1 hour or
until almost set. Turn oven off, and partially open oven door; leave
cheesecake in oven 1 hour. Serve immediately, or let cool on wire
rack. Cover and chill. Garnish, if desired, with pine nuts or walnut
halves.
Source from luhu.jp
8-inch springform pan. Set aside.
Position knife blade in food processor bowl; add spinach and next 5
ingredients. Top with cover; process until smooth. With processor
running, pour oil through food chute in a steady stream until mixture
is blended.
Beat cream cheese at high speed of an electric mixer until light and
fluffy; add eggs, one at a time, beating well after each addition.
Add milk and spinach mixture, mixing well.
Pour mixture into prepared pan. Bake at 300 degrees F for 1 hour or
until almost set. Turn oven off, and partially open oven door; leave
cheesecake in oven 1 hour. Serve immediately, or let cool on wire
rack. Cover and chill. Garnish, if desired, with pine nuts or walnut
halves.
Source from luhu.jp