Savory Four Cheese and Pesto Cheesecake
| Serves | 16 |
|---|---|
| Ingredients | Bread, Cheese, Vegetables |
| Menu Part | Appetizer/Small Plate |
Source: Hallmark Cards Crown Room Catering (Kansas City, Mo.)
Cheesecakes aren’t only for dessert. This savory take on the classic is a great appetizer.
Ingredients
1 Tbsp. Butter
1/4 cup Italian Bread Crumbs
2 Tbsp. Shredded Parmesan Cheese
16 oz Cream Cheese, softened
1 cup Ricotta Cheese
1/4 cup (2 oz.) Goat Cheese, softened
14 cup Shredded Parmesan Cheese
1/4 tsp. Kosher Salt
1/4 tsp. Freshly Ground Black Pepper
3 Eggs
1/4 cup prepared Pesto
For garnish
1/4 cup prepared Pesto
2 Tbsp. Grated Parmesan Cheese
Halved Grape Tomatoes OR Julienned Sundried Tomatoes
Assorted Crackers or Grilled Flatbreads
Steps
- Butter bottom and side of 9-inch springform pan, set aside. Combine bread crumbs and 2 Tbsp. parmesan. Sprinkle pan with mixture until evenly coated. Chill pan until ready to fill.
- For filling, in mixing bowl, beat all four cheeses on medium speed until smooth. Add salt and pepper and mix completely. Add eggs, one at a time, beating on low speed until just combined. Stir in pesto. Spoon into prepared pan and spread evenly.
- Place pan on sheetpan. Bake at 375°F for 20-30 minutes or until center is nearly set when shaken.
- Cool on wire rack for 15 minutes. Run spatula around the edge of the cheesecake and cool 30 minutes more. Remove side of pan and chill at least 3 hours.
- If desired, garnish the top with pesto, shredded parmesan and/or tomatoes. Serve with assorted crackers or gilled flatbreads.