Savory Mascarpone Cheesecake With Sun-Dried Tomato Pesto
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Walnut (finely chopped)1.5 cups
Basil Leaves (packed fresh)1 cup
Freshly Grated Parmesan3 tbsps
Pine Nut3 large
Egg (beaten lightly)1 tsp
All-Purpose Flour230 g
Sour CreamDirections:
1
Make the crust: In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste
2
Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F
3
Oven for 10 minutes
4
In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste
5
Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F
6
Oven for 10 minutes
7
Make the pesto: In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth
8
In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth
9
Make the filling: In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth
10
Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto
11
Bake the cheesecake in the middle of a preheated 325°F
12
Oven for 1 hour
13
In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set
14
Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight
15
Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens
16
In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth
17
Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto
18
Bake the cheesecake in the middle of a preheated 325°F
19
Oven for 1 hour
20
In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set
21
Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight
22
Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens