Pesto Cheesecake

Pesto Cheesecake Fresh Out of the Oven

Recipe provided by Michelle Roukema

Over the last year Andy and I have met and made some really awesome friends here in Palisade. Michelle (of Michelle and Bob) Roukema is one of these friends. Michelle and her husband Bob are neighbors, living just up the road from us. They have a vineyard, Bob is a budding winemaker and Michelle is a gourmet chef! At a recent gathering at their house Michelle made the most incredible appetizer, Pesto Cheesecake! After doing my best not to consume the whole thing I asked her for the recipe. This past weekend I gave it a go myself and served it to friends! It was again well received so I thought I’d share it on my blog this week. So without further ado, I give you Pesto Cheesecake.

Appetizers, Italian

Servings: 8

INGREDIENTS

• 1 T. butter, room temperature

• 1/4 c. dry breadcrumbs

• 1/2 c. + 2 T freshly grated Parmesan cheese, separated

• 2 8-ounce packages cream cheese

• 1 c. ricotta cheese

• 1/4 t. salt

• 1/8 t. cayenne pepper

• 3 large eggs

• 1/2 c. fresh pesto

• 1/4 c. pine nuts

DIRECTIONS

Preheat oven to 325 degrees. Butter bottom and sides of a 9- inch springform pan. Mix breadcrumbs with 2 T. grated Parmesan. Coat pan with mixture.

With an electric mixer, beat cream cheese, ricotta, remaining 1/2 c. Parmesan, salt and cayenne pepper until light. Add eggs, one at a time, beating well after each addition. Stir the pesto into the mixture and well blended. Pour the mixture into the prepared pan. Smooth top. Sprinkle with the pine nuts.

Bake for about 45 minutes to one hour. Center should move just slightly when pan is shaken. Cover tightly and refrigerate overnight. Loosen around edges with a knife and transfer to a serving platter. Garnish with fresh basil. Serve with crackers or good French bread.

Bon Appetit!