Pesto Cheesecake 😋
A savory cheesecake made without turning on the oven or stove, to be served as an appetizer in your menu, made with Genoese pesto, ricotta, cheese, breadsticks, etc. Certainly an unusual recipe, but if you love pesto, you will definitely adore it!
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Pesto Cheesecake:
(8-inch pan)
- 8.5 oz breadsticks
- 1/2 cup butter
- 1/4 cup milk
- 7 oz cream cheese
- 9 oz ricotta
- 9 oz Genoese pesto
- 1 plain yogurt (Greek)
- 1/3 oz gelatin sheets (5 sheets)
Steps
For the preparation of the savory pesto cheesecake watch the video HERE.
Base preparation:
First, we crush the breadsticks and mix them with the melted butter and milk. Mix well. Place it in the pan with parchment paper inside and possibly an acetate sheet on the edge.
Press down well using the back of a spoon.
Cheesecake preparation:
Soak the gelatin in cold water for about 10 minutes. In a container, put the pesto, the cheese
Add the ricotta and mix. Add the yogurt and mix. Melt the gelatin on the stove with a little water, let it cool slightly then add it.
Mix well then place the obtained mixture on top of the previously prepared base. Level it and place it in the fridge for at least 4 hours. Then, remove the mold.
Optionally remove the acetate sheet and decorate as desired.
Enjoy your meal!
