Roasted red pepper pesto cheesecake

By claudiag

Chef Patrice Make a day ahead

Ingredients

• 2 packages (8 oz each0 room temperature
• 1 C ricotta cheese
• 3 eggs
• 1/2 C parmesan cheese
• 6-7 oz jar pesto
• 14 oz jar drained roasted red peppers, pureed in food processor
• 1/2 t pepper

Preparation

Step 1

Mix cream cheese and ricotta cheese with electric mixer until blended. Add eggs and mix well. Add parmesan cheese, pesto, red pepper puree.

Pour into spring form pan. Wrap pan in heavy duty aluminum foil.

Bake at 325 for 55 min to 1 hour in water bath or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temp 15 min before serving.