| 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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