*  Exported from  MasterCook  *
 
                           Thyme Pesto Cheesecake
 
 Recipe By     : Of Tide & Thyme by The Junior League of Annapolis
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Appetizers                       White Wolf Swap Partner
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tbsp          Butter -- Softened
      1/4  C             Breadcrumbs -- Fine, Dry
      1/2  C             Plus 2 Tab. Parmesan Cheese -- Grated.
   16      Oz            Cream Cheese -- Softened
    1      C             Ricotta Cheese
      1/4  Tsp           Salt
      1/4  Tsp           Cayenne
    3      Large         Eggs
      1/2  C             Thyme Pesto Or Purchased Pesto Sauce
      1/4  C             Pine Nuts -- Lightly Toasted
                         basil Sprigs -- Fresh
                         Hearty Crackers
 
 1.  Preheat oven to 325 degrees.
 2.  Rub 1 tablespoon butter over bottom and sides of 9 springform pan.  Mix br
 eadcrumbs with 2 tablespoons grated cheese.  Coat pan with crumb mixture.
 3.  Using electric mixer, beat cream cheese, ricotta, remaining 1/2 cup Parmesa
 n cheese, salt and cayenne in a large bowl until fluffy.  Add eggs one at a tim
 e, beating well after each addition.
 4.  Transfer half of mixture to medium bowl, mix pesto into remaining half.
 5.  Pour pesto mixture into prepared pan, smooth top.  Carefully spoon plain mi
 xture on top; smooth.  Sprinkle with pine nuts.
 6.  Bake cake until center no longer moves when shaken, about 45 minutes.  Tran
 sfer to rack and cool completely.  Cover tightly with plastic wrap and chill ov
 ernight.
 7.  Run small sharp knife around pan sides to loosen cheesecake and remove side
 s.  Transfer cake to a platter or raised cake plate, garnish with basil sprigs 
 and surround with crackers to serve.
 
 Posted to RecipeLu by diane@keyway.net
 
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 NOTES : Gourmet Recipe, must be made ahead.  A showstopper!  Can top with sun-d
 ried tomato pesto or julienned roasted vegetables for variation.