https://www.copymethat.com/r/uql4MyA2M/goat-cheese-cake-with-pesto/
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uql4MyA2M
2024-09-20 07:06:05
Goat Cheese Cake with Pesto
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from Joane Turner, married to my father's first cousin, Stephen Turner, Jr.
Ingredients
- 11 ounces cream cheese at room temperature
- ¾ cup ricotta cheese (6 ounces)
- 8 ounces goat cheese at room temperature
- ½ cup sour cream
- 3 eggs
- butter (for pan)
- 7 ounces of sun-dried tomato pesto (¾ cup)
- 7 ounces of basil pesto (¾ cup)
- endive or parsley for garnish
- crackers, crisp bread for serving
Steps
- Mx cream cheese, ricotta, and goat cheese until well blended. Add eggs, and mix thoroughly. Blend in sour cream. Pour into buttered 7-inch springform pan. Bake at 350°F for 45 to 55 minutes until top is slightly puffed. Center will be slightly loose. Cool completely on cooling rack. Cover with plastic and refrigerate overnight.
- Remove cheesecake from refrigerator and remove sides and bottom of pan. Slice through center of cake to make two layers. Place bottom layer on serving plate. Spread sun-dried tomato pesto across top of bottom layer. Replace top layer and spread with traditional pesto. Serve immediately with crackers, etc. or cover with plastic wrap and refrigerate for 30 to 60 minutes. Let come to room temperature for 30 to 60 minutes before serving. Garnish of your choice.