Pesto Swirled Cheesecake

Name: Pesto Swirled Cheesecake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters loosely packed basil leaves; 2 Tbsps butter, melted; 24 servings Assorted crackers; 158 milliliters dry bread crumbs; 2 eggs, lightly beaten; 2 Tbsps all-purpose flour; 2 garlic cloves, peeled; 0 teaspoons garlic salt; 118 milliliters half-and-half cream; 2 Tbsps olive oil; 2 Tbsps grated Parmesan cheese; 1 Tbsp pine nuts, toasted; 425 grams carton ricotta cheese; 1 teaspoons salt

The recipe Pesto Swirled Cheesecake can be made in approximately 1 hour and 5 minutes. This recipe serves 24. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 159 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires basil leaves, butter, pine nuts, and garlic cloves. Swirled Cranberry Cheesecake, Swirled Cheesecake Brownies, and Lemon-Swirled Cheesecake are very similar to this recipe.

Instructions

In a small bowl, combine the bread crumbs, pine nuts and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

Ingredients you will need

Breadcrumbs

Pine Nuts

Butter

Equipment you will use

Springform Pan

Bowl

In a small bowl, beat the ricotta cheese, cream, Parmesan cheese, flour, salt and garlic salt until smooth.

Ingredients you will need

Parmesan

Ricotta Cheese

Garlic Salt

Cream

All Purpose Flour

Salt

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

Crust

For topping, combine the basil, Parmesan cheese, pine nuts and garlic in a food processor; cover and process until finely chopped. While processing, gradually add oil in a steady stream. Drop by teaspoonfuls over filling; cut through with a knife to swirl.

Ingredients you will need

Parmesan

Pine Nuts

Garlic

Basil

Cooking Oil

Equipment you will use

Food Processor

Knife

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Serve with crackers. Refrigerate leftovers.

Ingredients you will need

Crackers

Equipment

Ingredients

Servings:

118milliliters

loosely packed basil leaves 2Tbsps

butter, melted 24servings

Assorted crackers 158milliliters

dry bread crumbs 2

eggs, lightly beaten 2Tbsps

all-purpose flour 2

garlic cloves, peeled 0teaspoons

garlic salt 118milliliters

half-and-half cream 2Tbsps

olive oil 2Tbsps

grated Parmesan cheese 1Tbsp

pine nuts, toasted 425grams

carton ricotta cheese 1teaspoons

salt

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.