Easy Recipe Finder
Recipe Feeder
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
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 ceyenne 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 in a bain marie for about 45 minutes to 1 hour. Center should move just slightly when pan is shaken. Cover tighly and refrigerate overnight. Lossen around edges with a knife and transfer to a serving platter. Garnish with fresh basil. Serve with crackers or good French bread.
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
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 ceyenne 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 in a bain marie for about 45 minutes to 1 hour. Center should move just slightly when pan is shaken. Cover tighly and refrigerate overnight. Lossen around edges with a knife and transfer to a serving platter. Garnish with fresh basil. Serve with crackers or good French bread.
