- 1 Tablespoon Butter, softened
- 1/4 cup fine, dry bread crumbs
- 1/2 cup plus 2 Tablespoons grated Parmesan cheese
- 2 (8 ounce) packages cream cheese softened
- 1 cup ricotta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 large eggs
- 1/2 cup pesto sauce
- 1/4 cup lightly toasted pine nuts
- Fresh Basil sprigs
Preheat the oven to 325 degrees.
Tub 1 tablespoon of the butter over the bottom and sides of the 9-inch spring form pan.
Mix the bread crumbs withe the 2 tablespoons of grated cheese. Coat the pan with the bread crumbs.
Using the electric mixer, beat the cream cheese, ricotta, remaining 1/2 cup Parmesan cheese, salt and cayenne in a large bowl until fluffy. Add the eggs, one at a time. beating well after each addition. Transfer half of the mixture to a medium bowl; mix the pesto into the remaining half in a separate bowl. Pour the pesto mixture into the prepared pan, and smooth the top. Carefully spoon the plain mixture on the top and smooth. Sprinkle with the pine nuts. Bake the cake until the center no longer moves when shaken, about 45 minutes. Transfer to a rack and cool completely. cover tightly and chill over night.
Run small knife around the side to loosen the cheese cake and remove side. Transfer the cake to a platter or a raised cake plate. Garnish with the basil sprig, and surround with the crakers to serve.
top with sun dried tomatoes if you like.