Ingredients
NORMA WRENN NPXR56B
1/4 cup breadcrumbs, fine; dry
1/4 cup parmesan, grated
2 1/2 cup basil leaves, fresh, loosely packed
1/2 cup parsley sprigs, fresh
1/4 cup olive oil
1/2 tsp salt
1 garlic clove, large
16 oz ricotta cheese
16 oz cream cheese, softened
8 oz parmesan cheese, grated
4 eggs
1/2 cup pine nuts, toasted
Directions
Butter bottom and sides of a 9-inch springform pan.
Combine breadcrumbs and 1/4 cup Parmesan cheese in a small bowl, and
stir well. Coat bottom and sides of buttered pan with breadcrumb
mixture. Chill 15 minutes. Combine fresh basil leaves, parsley
springs, olive oil, salt and garlic in container of an electric
blender or food processor; cover and process 2 minutes or until
mixture is smooth, scraping sides of bowl occasionally with a rubber
spatula. Transfer basil mixture to a medium bowl, and set aside.
Combine ricotta cheese, cream cheese, and 8 ounces Parmesan cheese in
container of electric blender or food processor; cover and process
until mixture is smooth. Add eggs and basil mixture to cheese
mixture; cover and process until smooth. Pour basil mixture into
prepared pan. Sprinkle top with toasted pine nuts. Place springform
pan in a 15- x 9- x1-inch jellyroll pan. Bake at 325 degrees for 1
hour and 15 minutes. Turn oven off, partially open oven door, and let
cheesecake cool 1 hour. Transfer to a wire rack. Remove sides of
springform pan. Serve at room temperature. SOURCE: Taste of Today;
BUNWC, North Shore Illinois Chapter; Northfield, Illinois; America's
Best Recipes; A 1989 Hometown Collection; Oxmoor House.
Servings: 1 servings
Pesto Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Italian; Sauce
The History of Recipes
It is possible to trace the history of written recipes back into distant history, at least as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these early cook books were just very simple pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As our culinary historical trip moves on a few more years we have some recipe books dating from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the nobility of that time. During the succeeding few hundred years, the wealthy families of Europe competed to offer the best banquets, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe books were in great demand, due to better eduction, more spare time and disposable income. |
We hope you enjoy this Pesto Cheesecake recipe.
