Savory Four Cheese and Pesto Cheesecake

Serves16
IngredientsBread, Cheese, Vegetables
Menu PartAppetizer/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

  1. 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.
  2. 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.
  3. Place pan on sheetpan. Bake at 375°F for 20-30 minutes or until center is nearly set when shaken.
  4. 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.
  5. If desired, garnish the top with pesto, shredded parmesan and/or tomatoes.  Serve with assorted crackers or gilled flatbreads.

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