This savory appetizer cheesecake is best made a day in advance.
Ingredients:
- 2/3 cup purchased or homemade pesto
- 1 tablespoon butter
- 1/4 cup fine dry bread seasoned crumbs
- 2 tablespoons grated Parmesan
- 2 package (8 ounces) cream cheese, room temperature
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne, or to taste
- 3 large eggs
- 1/4 cup pine nuts
Preparation:
Preheat oven to 325°. Rub butter over botton and sides of a 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan cheese; turn pan to coat with crumb mixture. Using an electric mixer, beat cream cheese, ricotta and Parmesan cheeses, salt, and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of the batter to a separate medium bowl. Mix pesto mixture into remaining half. Pour pesto batter into prepared pan; smooth top evenly. Spoon plain mixture over; gently smooth to cover pesto layer. Sprinkle with 1/4 cup pine nuts and bake until center is no longer jiggly, about 45 minutes. Transfer to rack to cool completely. Cover tightly with plastic wrap and refrigerate for at least 4 to 6 hours before serving.
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