Pesto Cheesecake Appetizer
 
Ingredients
  • 13 Breton Gluten Free Original with Flax Crackers (2/3 cup crusted)
  • 5 Tbsp finely chopped pine nuts, toasted
  • 2 Tbsp butter, melted
  • 1 (15 oz) carton ricotta cheese
  • ½ cup half and half
  • 2 Tbsp grated Parmesan cheese
  • 2 Tbsp white rice flour
  • ½ tsp salt
  • ½ clove garlic, pressed
  • 2 eggs, lightly beaten
  • ¼ cup prepared pesto (I used homemade pesto)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine the crushed crackers, pine nuts and butter. Press into the bottom of a greased 9-inch spring form pan and set aside.
  3. In a small bowl, beat the ricotta cheese, half and half, Parmesan cheese, rice flour, salt and garlic until smooth. Add eggs. Beat on low speed until combined, and then pour into crust.
  4. Drop the prepared pesto by spoonful over the filing and swirl with a knife.
  5. Place cheesecake into the oven for 35-40 minutes, or until the center is nearly set. Cool on a wire rack for 10 minutes then carefully run a knife around the edge of the pan to loosen. Cool for 1 hour longer. Refrigerate.
  6. Serve with Breton Gluten Free Original with Flax or Breton Gluten Free Herb and Garlic crackers
Recipe by Nutrition Know How at https://nutritionknowhow.org/blog/h/pesto-cheesecake-appetizer/