Pesto and pesto cheesecake

Method

1. For the pesto: place the pine nuts, basil, garlic, olive oil and salt in a food processor and blitz until smooth. Transfer to a bowl and stir in the cheese. By adding the cheese after you will achieve a better texture.

2. To store the pesto, pour into a jar, cover with a layer of olive oil and keep in the fridge for up to a week.

3. For the cheesecake: preheat the oven to 170C/gas 3.

4. Grease the sides and base of a 23cm springform tin.

5. Mix the breadcrumbs and two-thirds of the parmesan together and press on to the base and sides of the tin.

6. With an electric whisk, beat the cream cheese, ricotta, cayenne pepper and a pinch of salt and freshly ground black pepper together. Gradually add the eggs one at a time. Stir in the pesto and smoked salmon. Pour into the prepared tin, smooth the surface and top with pine nuts.

7. Bake in a bain marie (or roasting tin filled with hot water to come halfway up the sides of the springform tin) for about 50 minutes, or until almost set. Remove from the oven and leave to cool. Keep in the fridge until required.

8. Serve with roasted artichoke hearts or green beans, shaved parmesan and basil.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the pesto

25g pine nuts, roasted
60g fresh basil leaves
2 garlic cloves, coarsely chopped
120ml extra virgin olive oil
1 tsp sea salt
6 tbsp freshly grated Parmesan

For the cheesecake

25g fresh breadcrumbs
150g Parmesan, freshly grated
25g Butter, softened
200g cream cheese
225g Ricotta cheese
pinch cayenne pepper
3 large Eggs
3 tbsp pesto
100g Smoked salmon, torn into small pieces
50g pine nuts

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Afternoon tea, curry cookery courses and more!
Special offers on wine