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Pesto Cheesecake

Serves 8 - 10.


  • 1 tablespoon softened butter
  • 1/4 cup fine dry breadcrumbs
  • 1/2 cup grated Australian Parmesan cheese
  • 500g cream cheese, room temperature
  • 1 cup Australian ricotta cheese
  • salt, to taste
  • pinch cayenne pepper
  • 3 large eggs
  • 1/2 cup purchased pesto sauce
  • 1/4 cup pine nuts
  • fresh basil sprigs
  • crackers, for serving
Download Recipe (PDF)


  1. Pre heat the oven to 170C. Rub the butter over the bottom and sides of a springform pan. Mix breadcrumbs with 2 tablespoons parmesan cheese and use this to coat the pan. Using an electric mixer, beat cream cheese, ricotta, remaining parmesan cheese, salt and cayenne in a large bowl until light, add eggs and beat well, transfer half the mixture to another bowl, mix pesto into remaining half. Pour pesto mixture into prepared pan, smooth top. Carefully spoon plain mixture over, gently smooth top. Sprinkle with pine nuts. Bake 45 minutes or until set, cool and chill well. Remove from the pan and serve on a platter garnished with basil sprigs, surround with crackers and serve as an appetiser.

Nutritional Information

Nutrients per serve:
Energy (kj) 1525
Protein (g) 14
Fat, Total (g) 33
Carbohydrates (g) 1.8
Sodium (mg) 0
Calcium (mg) 235
Iron (mg) 0


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