*  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
                        -packed
     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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