Food > Recipe Directory > Courses/Meal Type > Appetizers > Pesto Cheesecake
Pesto Cheesecake Recipe
Pesto Cheesecake
Ingredients
- 1-3/4 cups (425 mL) fine cracker crumbs
- 1 tbsp (15 mL) all-purpose flour
- 1/2 cup (125 mL) butter, melted
- 1/2 cup (125 mL) grated Parmesan cheese
- 2 pkg (8 oz /250 g each) brick-style cream cheese, softened
- 2 eggs, beaten
- 1/4 cup (50 mL) basil pesto
- 1 tbsp (15 mL) balsamic vinegar
- 1/4 tsp (2 mL) coarsely ground black pepper
- Basil leaves
Preparation
Preheat oven to 350F (180C).
In a bowl, stir crumbs with flour, butter and Parmesan. Press evenly into an 8-in (20 cm) springform pan. Bake in preheated oven for 10 minutes; reserve.
Using an electric mixer on low speed, mix cream cheese until very smooth. Add eggs and mix well. Add pesto, balsamic vinegar and pepper; mix until smooth. Spread cheese mixture evenly over crumb base. Cover tightly with foil.
Bake in centre of preheated oven for 30 minutes or until set but not firm. Cool loosely covered on a rack. Serve at room temperature or chill for up to 2 days then bring to room temperature for 30 minutes before serving.
Garnish with fresh basil. Serve with crudités or crackers.
Makes 20 servings.
- Serving(s)
- 20
| Per Serving: about | |
|---|---|
| Calories | 194 |
| Fat (total) | 17 g |
| Carbohydrate | 7 g |
| Protein | 5 g |
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