Ingredients
-
2
-
1
-
1/2
-
1
-
1/4
-
3
-
1/4
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Pesto Cheesecake, A savory red and green cheesecake perfect for a holiday buffet , This appetizer is amazing! Every time I take it somewhere people ask me for the recipe! I make it in a 7inch springform pan, so it’s taller, and I serve it on a pedestal cake plate and looks beautiful! I add some fresh basil on top for garnish So much more gourmet than the usual ho-hum cheese plate , I love this recipe! I have been making it for years as a light supper, or appetizer for a dinner party Mellow isn’t the right word, but it’s the best I can come up with The blend of flavors is delicions and savory
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Steps
|
1
Done
|
Butter Spring Form Pan, Coat With Breadcrumbs--Set Aside. |
|
2
Done
|
Beat Cream Cheese, Ricotta and Romano Cheese With Electric Mixer. |
|
3
Done
|
Add Eggs One at a Time Beating Well After Each Addition. |
|
4
Done
|
Seperate Batter in Half--Add Pesto to One Half and Sundried Tomatoes to the Other Half. |
|
5
Done
|
Layer in Spring Pan. |
|
6
Done
|
Sprinkle Pignoli Nuts on Top Bake at 325 Degrees For 45 Minutes. |
|
7
Done
|
Cool in Pan. |
|
8
Done
|
Cover and Wrap in Plastic. |
|
9
Done
|
Refrigerate 8 Hours or Overnite. |
|
10
Done
|
Slide Knife Around Edge of Pan and Remove to Serve. |
