Recipe - Pesto Cheesecake

NORMA WRENN NPXR56B
One fourth cup Breadcrumbs; fine; dry
One fourth cup Parmesan; grated
2 One half cup Basil leaves, fresh; loosely
packed
One half cup Parsley sprigs, fresh
One fourth cup Olive oil
One half teaspoon Salt
1 Garlic clove; large
16 ounce Ricotta cheese
16 ounce Cream cheese; softened
8 ounce Parmesan cheese; grated
4 Eggs
One half cup Pine nuts; toasted

Butter bottom and sides of a 9inch springform pan.
Combine breadcrumbs and One fourth 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 x1inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini