| 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.
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Nutrition (calculated from recipe ingredients)
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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