Roasted Red Pepper Pesto Cheesecakeappetizers, cheesecakes 1 cup butter-flavoured cracker- 1 crumbs (about 40 crackers) 1/4 cup (1/2 stick) butter or marg. 2 pkg 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, 1 pureed. 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. |
