Food, drink, film and other random thoughts from The Lone Star State.

Monday, October 27, 2008

Pesto Cheesecake

1 t Flour
8 Oz Sour Cream
Olive Oil
2 T Bread crumbs
15 Oz Ricotta
8 Oz Cream Cheese
1/2 C Parmesan, Grated
1 - 1.5 C Pesto
1 Egg
Red Pepper

1) Preheat oven to 375

2) Lightly coat 2 7" springforms with olive oil then sprinkle each with the bread crumbs.

3) Mix ricotta and cream cheese with a hand mixer in a medium sized bowl until smooth. Add Parmesan, pepper and egg. Continue mixing until smooth.

4) Place 3/4 C of the ricotta mixture in each pan. Top with 1/2 C of pesto, then another 3/4 C of the ricotta mixture.

5) Bake for 45 minutes or until set.

6) Combine 1/4 pesto, flour and sour cream in a bowl, stirring well. Spread evenly over each cheesecake and continue to bake for 7 minutes.

7) Remove from oven and cool to room temperature.

These will store micely in the fridge for a day or two and can even be frozen, if you want to prepare ahead of time.

(Sorry to report that these were gone before I could get a picture of them)

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