Pesto Sun-Dried Tomato Cheesecake
Serves 10 to 12
This is a great appetizer when the main course is pasta. Serve as a spread with crackers.
Preheat oven to 350ºF (180ºC)
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, lined with parchment paper.
1 cup tightly packed fresh basil leaves 250 ml
3-4 sprigs Italian (flat-leaf) parsley 3 to 4
2 cloves garlic, coarsely chopped 2
1/4 cup olive oil 50 ml
1/2 cup freshly grated Parmesan cheese 125 ml
1/4 tsp salt 1 ml
1/4 tsp freshly ground black pepper 1 ml
2 packages cream cheese (8 oz/250g each), softened
2
eggs
1/4 cup all-purpose flour 50 ml
1/2 cup drained, oil-packed, sun-dried tomatoes, chopped (about 10 halves)
1. In a food processor fitted with a metal blade, pulse basil, parsley, garlic and olive oil until finely chopped. Stir in Parmesan, salt and pepper. Set aside.
2. In a mixer bowl fitted with paddle attachment, beat cream cheese on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in flour, sun-dried tomatoes, and basil mixture by hand.
3. Pour into prepared pan, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 20 to 25 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Tips:
Serve slightly warmed, if desired, to make more spreadable.
To serve as an appetizer, place a thin slice on a lettuce leaf.
Variation:
Substitute coarsely chopped pine nuts for the Parmesan. |
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