FOR THE CRUST
1 c Finely ground Wheat Thins or
-other wheat
; crackers
1/2 c Finely chopped walnuts
1 tb Unsalted butter; melted and
-cooled
FOR THE PESTO
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 tb Pine nuts
FOR THE FILLING
1 lb Mascarpone; (available at
; specialty foods
; shops and cheese
; shops)
8 oz Cream cheese; cut into bits
-and
; softened
3 lg Eggs; beaten lightly
1 tb All-purpose flour
8 oz Sour cream
1 ts All-purpose flour
Sun-dried tomato slices for
-garnish
Basil sprigs for garnish
Assorted greens with
-vinaigrette
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.
Yields
1 servings