Savory Mascarpone Cheesecake With Sun-dried Tomato Pesto

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		September 1	1	Servings

INGREDIENTS

1	c	Finely ground Wheat Thins or
		other wheat
		crackers
1/2	c	Finely chopped walnuts
1	T	Unsalted butter, melted and
		cooled
1 1/2	c	Packed fresh basil leaves
6	oz	Sun-dried tomatoes in oil
		drained reserving
		2 tablespoons of
		the oil
1		Garlic clove, minced
1/4	c	Freshly grated Parmesan
3	T	Pine nuts
1	lb	Mascarpone, available at
		specialty foods
		shops and cheese
		shops
8	oz	Cream cheese, cut into bits
		and
		softened
3		Eggs, beaten lightly
1	T	All-purpose flour
8	oz	Sour cream
1	t	All-purpose flour
		Sun-dried tomato slices for
		garnish
		Basil sprigs for garnish
		Assorted greens with
		vinaigrette

INSTRUCTIONS

Make the crust:  In a bowl blend together the cracker crumbs, the
walnuts, the butter,  and salt and pepper to taste. Press the mixture
onto the bottom of a  buttered 10-inch springform pan and bake the
crust in the middle of a  preheated 325Â°F. oven for 10 minutes.  Make
the pesto:  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.  Make the filling:
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.  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. Bake the cheesecake in the  middle of
a preheated 325Â°F. oven for 1 hour.  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.
Let the cheesecake cool in the pan  on a rack and chill it, covered
loosely, for at least 3 hours or  overnight. Remove the side of the
pan, garnish the cheesecake with  the sun-dried tomato slices and the
basil, and serve it with the  greens.  Gourmet September 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3718 Calories From Fat: 1696 Total Fat: 196.9g Cholesterol: 728.5mg Sodium: 1681.1mg Potassium: 8627.6mg Carbohydrates: 409.8g Fiber: 84.3g Sugar: 27g Protein: 127.4g