Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

There will be some extra pesto left after making the cheesecakes. Toss it with pasta for a quick-and-easy supper.

Recipe by Cooking Light September 1996

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Recipe Summary

Yield:
2 cheesecakes, 24 servings (serving size: 1 wedge cheesecake and 1 baguette slice).Note 1:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the bottoms of pans.

  • Place ricotta and cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add Parmesan cheese, salt, pepper, and egg; beat until well-blended.

  • Pour 3/4 cup cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at 325° for 45 minutes or until almost set.

  • Combine 1/4 cup Roasted Pepper Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture over each cheesecake. Bake at 325° for 10 minutes. Remove cheesecakes from oven; let cool to room temperature. Cover and chill. Cut each cheesecake into 12 wedges; serve with baguette slices. Garnish with bell pepper strips, if desired.

Nutrition Facts

124 calories; calories from fat 24%; fat 3.3g; saturated fat 1.6g; mono fat 0.7g; poly fat 0.4g; protein 7.4g; carbohydrates 15.8g; fiber 0.8g; cholesterol 19mg; iron 0.8mg; sodium 256mg; calcium 81mg.
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