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