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Roasted Red Pepper Pesto Cheesecake


1 cup Butter-flavoured cracker crumbs (about 40 crackers)
1/4 cup (1/2 stick) butter or marg.
2 pkg Cream cheese, softened
1 cup Ricotta cheese
3 Eggs
1/2 cup (2 oz) grated Parmesan
1/2 cup Pesto sauce
1/2 cup Drained roasted red peppers, Pureed.

Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Garnish, if desired. Serve with crackers.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002.