0
(0)
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 325°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 325°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.

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?