| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter-flavoured cracker- |
| Crumbs (about 40 crackers) | ||
| 1/4 | c | (1/2 stick) butter or marg. |
| 2 | pk | Cream cheese, softened |
| 1 | c | Ricotta cheese |
| 3 | Eggs | |
| 1/2 | c | (2 oz) grated parmesan |
| 1/2 | c | Pesto sauce |
| 1/2 | c | Drained roasted red peppers, |
| Pureed. |
INSTRUCTIONS
Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes. Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients. Pour over crust. Bake at 325F for 55 minutes to 1 hour. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minjutes at room temperature before serving. Garnish, if desired. Serve with crackers. Makes 12 to 14 servings. ch. Posted to MM-Recipes Digest V3 #259 Date: Sat, 21 Sep 1996 17:45:39 -0400 From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>
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