*  Exported from  MasterCook  *
                              PESTO CHEESECAKE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dairy                            Cakes
                 Main Dish                        Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----NORMA WRENN NPXR56B-----
      1/4   c            Breadcrumbs -- fine; dry
      1/4   c            Parmesan -- grated
    2 1/2   c            Basil leaves, fresh -- loosely
      1/2   c            Parsley sprigs, fresh
      1/4   c            Olive oil
      1/2   ts           Salt
    1                    Garlic clove -- large
   16       oz           Ricotta cheese
   16       oz           Cream cheese -- softened
    8       oz           Parmesan cheese -- grated
    4                    Eggs
      1/2   c            Pine nuts -- toasted
   Butter bottom and sides of a 9-inch springform pan.
    Combine breadcrumbs and 1/4 cup Parmesan cheese in a
   small bowl, and stir well.  Coat bottom and sides of
   buttered pan with breadcrumb mixture. Chill 15
   minutes. Combine fresh basil leaves, parsley springs,
   olive oil, salt and garlic in container of an electric
   blender or food processor; cover and process 2 minutes
   or until mixture is smooth, scraping sides of bowl
   occasionally with a rubber spatula.  Transfer basil
   mixture to a medium bowl, and set aside. Combine
   ricotta cheese, cream cheese, and 8 ounces Parmesan
   cheese in container of electric blender or food
   processor; cover and process until mixture is smooth.
   Add eggs and basil mixture to cheese mixture; cover
   and process until smooth. Pour basil mixture into
   prepared pan. Sprinkle top with toasted pine nuts.
   Place springform pan in a 15- x 9- x1-inch jellyroll
   pan. Bake at 325 degrees for 1 hour and 15 minutes.
   Turn oven off, partially open oven door, and let
   cheesecake cool 1 hour. Transfer to a wire rack.
   Remove sides of springform pan. Serve at room
   temperature. SOURCE:  Taste of Today; BUNWC, North
   Shore Illinois Chapter; Northfield, Illinois;
   America’s Best Recipes; A 1989 Hometown Collection;
   Oxmoor House.
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