Savory Mascarpone Cheesecake with Sun-Dried Tomato Pesto

Name: Savory Mascarpone Cheesecake with Sun-Dried Tomato Pesto
Ingredients: 1 cup finely ground Wheat Thins or other wheat crackers; 1/2 cup finely chopped walnuts; 1 tablespoon unsalted butter, melted and cooled; 1 1/2 cups packed fresh basil leaves; 6 ounces sun-dried tomatoes in oil, drained, reserving 2 tablespoons of the oil; 1 garlic clove, minced; 1/4 cup freshly grated Parmesan; 3 tablespoons pine nuts; 1 pound mascarpone (available at specialty foods shops and cheese shops); 8 ounces cream cheese, cut into bits and softened; 3 large eggs, beaten lightly; 1 tablespoon all-purpose flour; 8 ounces sour cream; 1 teaspoon all-purpose flour; sun-dried tomato slices for garnish; basil sprigs for garnish; assorted greens with vinaigrette

17 ingredients

11 steps

Ingredients

1 cup finely ground Wheat Thins or other wheat crackers
1/2 cup finely chopped walnuts
1 tablespoon unsalted butter, melted and cooled
1 1/2 cups packed fresh basil leaves
6 ounces sun-dried tomatoes in oil, drained, reserving 2 tablespoons of the oil
1 garlic clove, minced
1/4 cup freshly grated Parmesan
3 tablespoons pine nuts
1 pound mascarpone (available at specialty foods shops and cheese shops)
8 ounces cream cheese, cut into bits and softened
3 large eggs, beaten lightly
1 tablespoon all-purpose flour
8 ounces sour cream
1 teaspoon all-purpose flour
sun-dried tomato slices for garnish
basil sprigs for garnish
assorted greens with vinaigrette

Directions

1

In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste.
2

Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325F.
3

oven for 10 minutes.
4

In a food processor puree the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
5

In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
6

Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto.
7

Bake the cheesecake in the middle of a preheated 325F.
8

oven for 1 hour.
9

In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set.
10

Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight.
11

Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.