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Roasted Red Pepper Pesto Cheesecake

Roasted Red Pepper Pesto Cheesecake recipe image
This unique savory cheesecake offers a sophisticated twist on traditional desserts, perfect for appetizers or light meals. The creamy base of cream cheese and ricotta is infused with the herbal brightness of pesto and the sweet smokiness of roasted red peppers. Topped with a buttery cracker crust, it delivers a rich, satisfying texture with complex Italian flavors. Ideal for entertaining, this dish balances tangy cheese with fresh basil and garlic notes, making it a memorable addition to any dinner party or festive gathering.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 143.4
Dietary: Gluten-free, Vegetarian
Description
This unique savory cheesecake offers a sophisticated twist on traditional desserts, perfect for appetizers or light meals. The creamy base of cream cheese and ricotta is infused with the herbal brightness of pesto and the sweet smokiness of roasted red peppers. Topped with a buttery cracker crust, it delivers a rich, satisfying texture with complex Italian flavors. Ideal for entertaining, this dish balances tangy cheese with fresh basil and garlic notes, making it a memorable addition to any dinner party or festive gathering.
Ingredients
  • 1 cup Butter-flavoured cracker-
  • 1/4 cup Butter or margarine, melted
  • 1 package Cream cheese, softened (8 oz)
  • 1 cup Ricotta cheese
  • 3 whole Eggs
  • 1/2 cup Grated Parmesan cheese
  • 1/2 cup Pesto sauce
  • 1/2 cup Drained roasted red peppers, pureed
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    Crush crackers into fine crumbs and mix with melted butter until evenly coated.
  3. 3
    Press the crumb mixture firmly onto the bottom of a 9-inch springform pan.
  4. 4
    Bake the crust for 10 minutes, then set aside to cool.
  5. 5
    In a large bowl, beat cream cheese and ricotta cheese with an electric mixer on medium speed until smooth and well blended.
  6. 6
    Add eggs one at a time, mixing well after each addition.
  7. 7
    Fold in the grated Parmesan, pesto sauce, and pureed roasted red peppers until just combined.
  8. 8
    Pour the filling over the prepared crust.
  9. 9
    Bake for 55 minutes to 1 hour, or until the center is almost set but still slightly jiggly.
  10. 10
    Run a knife or metal spatula around the rim of the pan to loosen the cake.
  11. 11
    Allow the cheesecake to cool completely on a wire rack before removing the pan rim.
  12. 12
    Refrigerate for at least 4 hours or overnight to set.
  13. 13
    Let stand at room temperature for 15 minutes before slicing and serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 143.4kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 10.2g51%
Cholesterol 43.0mg15%
Sodium 128.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a deeper flavor, use homemade pesto and fresh roasted peppers rather than jarred versions.

Ensure all cheeses are at room temperature before mixing to prevent lumps in the final texture.

This cheesecake is best served chilled. Store any leftovers in the refrigerator for up to 3 days.

Garnish with additional fresh basil leaves or a drizzle of pesto before serving for presentation.

Keywords: savory cheesecake, pesto recipe, roasted red pepper, ricotta cheese, italian appetizer, vegetarian dessert, cream cheese cake, cracker crust, basil pesto, party food, entertaining ideas, cheese board addition
Read it online: https://www.chefs-mate.com/recipe/roasted-red-pepper-pesto-cheesecake/