Pesto and pesto cheesecake
By: From: Market Kitchen
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- Prep time:
- 25 min
- Cook time:
- 50 min
- Serves:
- 4
Maria Elia's aromatic homemade pesto, together with cream cheese, parmesan and smoked salmon make the flavoursome filling in this fabulous savoury cheesecake
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Ingredients
For the pesto
- 25 g pine kernels, roasted
- 60 g basil
- 2 cloves garlic, coarsely chopped
- 120 ml extra virgin olive oil
- 1 tsp sea salt
- 6 tbsp freshly grated parmesan
For the cheesecake
- 25 g breadcrumbs
- 150 g parmesan, freshly grated
- 25 g butter, softened
- 200 g cream cheese
- 225 g ricotta cheese
- pinches cayenne pepper
- 3 large eggs
- 3 tbsp pesto
- 100 g smoked salmon, torn into small pieces
- 50 g pine kernels
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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.
This recipe is classed as intermediate
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