Pesto Cheesecake Recipes

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SAVORY MASCARPONE CHEESECAKE WITH SUN-DRIED TOMATO PESTO



Savory Mascarpone Cheesecake with Sun-Dried Tomato Pesto image

Categories     Cake     Food Processor     Mixer     Tomato     Side     Bake     Cream Cheese     Basil     Summer     Potluck     Gourmet

Number Of Ingredients 20

For the crust
1 cup finely ground Wheat Thins or other wheat crackers
1/2 cup finely chopped walnuts
1 tablespoon unsalted butter, melted and cooled
For the pesto
1 1/2 cups packed fresh basil leaves
6 ounces sun-dried tomatoes in oil, drained, reserving 2 tablespoons of the oil
1 garlic clove, minced
1/4 cup freshly grated Parmesan
3 tablespoons pine nuts
For the filling
1 pound mascarpone (available at specialty foods shops and cheese shops)
8 ounces cream cheese, cut into bits and softened
3 large eggs, beaten lightly
1 tablespoon all-purpose flour
8 ounces sour cream
1 teaspoon all-purpose flour
sun-dried tomato slices for garnish
basil sprigs for garnish
assorted greens with vinaigrette

Steps:

  • Make the crust:
  • In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.
  • Make the pesto:
  • In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
  • Make the filling:
  • In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
  • Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.
  • In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.

ROASTED RED PEPPER PESTO CHEESECAKE



Roasted Red Pepper Pesto Cheesecake image

Savory (and different!) addition to a buffet or potluck. Serve with crackers, toasted french bread, pita crisps, ect.

Provided by little_wing

Categories     For Large Groups

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 8

1 cup butter-flavored cracker crumbs
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup ricotta cheese
3 eggs
1/2 cup grated parmesan cheese
1/2 cup pesto sauce
1/2 cup drained roasted red pepper, pureed

Steps:

  • Mix crumbs and butter.
  • Press onto bottom of 9" springform pan.
  • Bake at 325 degrees for 10 minutes.
  • Mix cream cheese and ricotta on medium speed until well blended.
  • Add eggs, 1 at a time, mixing well after each.
  • Blend in remaining ingredients and pour over crust.
  • Bake at 325 for 55 minutes or until center is almost set.
  • Run knife around rim of pan to loosen.
  • Cool before removing rim.
  • Refrigerate at least 4 hours.
  • Let stand at room temperature for 15 minutes prior to serving.

Nutrition Facts : Calories 230.6, Fat 20.3, SaturatedFat 11.8, Cholesterol 101.8, Sodium 315.6, Carbohydrate 5, Fiber 0.1, Sugar 0.3, Protein 7.6

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