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Pesto "Cheesecake" with Pine Nuts
Source: Enlitened Kosher Cooking by Nechama Cohen

Cheese and nut dip for crackers or veggies.

Prep Time: 15 minutes
Cook Time: 75 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 130.1
Total Carbs 4.4 g
Dietary Fiber 0.6 g
Sugars 2.5 g
Total Fat 8.5 g
Saturated Fat 2.9 g
Unsaturated Fat 0.8 g
Potassium 136.5 mg
Protein 8.4 g
Sodium 137.9 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 tsp  Margarine, soft, 80% fat
0.125 cup  ground almonds
0 1/4 cup  reduced fat grated parmesan cheese
2 1/2 cup  chopped parsley
2 tbsp  olive oil
1 pinch  salt
1 each  medium garlic cloves
16 oz  Cheese, ricotta, reduced fat
16 oz  Cheese, Mexican, farmer
2 each  eggs
2 each  egg whites
2 1/2 oz  pine nuts
  1. Preheat oven to 325 degrees F. Grease the bottom and sides of 9-inch springform pan with margarine.
  2. Combine almonds and 1/4 cup Parmesan cheese. Sprinkle mixture in pan, coating all around. Refrigerate.
  3. Combine basil, parsley, olive oil, salt and garlic, and process into a smooth paste, about 2 minutes. Transfer this to a large bowl.
  4. Drain cheeses well and mix in a separate bowl until smooth. Add eggs and mix again.
  5. Pour basil mixture into cheese mixture and combine well. Pour into prepared pan. Sprinkle top with pine nuts.
  6. Bake for about 1 1/4 hours. Allow to cool in oven so that the cheesecake sets well.
  7. Serve at room temperature with raw vegetables, or crackers and dips.

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