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.
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.
Yields
12 Servings