Ingredients:
Crust:
- 1 TB soft unsalted butter
- 1/4 cup seasoned Italian breadcrumbs
Rub butter over bottom and about halfway up sides of an 8 or 9 inch spring form pan
Sprinkle breadcrumbs evenly over buttered pan
Filling:
- 2 8 oz pkgs. cream cheese, softened to room temperature
- 1 cup ricotta cheese
- 1/2 cup grated parmesean
- 3 large eggs
- pinch cayenne papper
- 1/2 cup pesto
Recipe:
- Mix cream cheese, ricotta, parmesean and cayenne in processor until completely smooth. Add eggs and mix thoroughly.
- Transfer half of the mixture to a bowl. To the half remaining in the processor add t he pesto and mix well
- Pour pesto mixture into prepared pan and smooth out. Carefully pour plain mixture over, smoothing it so it covers the entire surface.
- Bake until just set in the center- 35 to 40 minutes. Cool, chill at least 4 hours or overnight in the fridge
Notes:
- Loosen from sides of pan with a small knife and carefully remove sides of pan.
- Serve with toasted bread or crackers