Firsts | Snacks | Appetizers
Savory Pesto Cheesecake
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​
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Savory Pesto Cheesecake - D | VEG | GF
Serves 10 to 20 depending on the rest of the menu.
Recipe will fill three 4-inch springform pans, for minis.
Can be frozen; to serve, simply defrost.
Click here to print.​
​I love the juxtaposition of savory and sweet foods in unexpected ways. This Savory Pesto Cheesecake is a perfect example. This is one of those recipes I’ve written about before; it has a lot of steps, but it isn’t hard. 

SAFETY TIP – don’t try to move the larger dish when it’s filled with hot water. Slide the oven rack out, put the baking dish and cake pan on the rack; then pour the hot water in and carefully slide the rack back into the oven. When it’s done, lift the cake out of the water bath; leaving the large pan of hot water in the oven until it’s cool enough to handle.
Ingredients for Walnut Basil Pesto
4 C fresh basil leaves (reserve some nice leaves for garnish)
2 C chopped walnuts, toasted
1 C parmesan cheese, grated or shredded
1 tsp kosher salt
2 C extra virgin olive oil
 
Directions for Walnut Basil Pesto
  1. Put basil, walnuts, cheese, and salt in bowl of a food processor. Pulse several times, until mixture begins to break down.
  2. While processor is on, slowly add olive oil.
  3. Final product should be loose paste.
Ingredients for Cheesecake
1½ lbs cream cheese, room temperature, soft
3 eggs
½ C heavy cream
1 tsp Worcestershire sauce
Kosher salt & freshly ground pepper to taste
1 C pesto

Directions for Cheesecake
  1. Preheat oven to 350° and boil a kettle of water.
  2. In the bowl of a food processor, add cream cheese, eggs, cream, Worcestershire, and pesto. Combine well and taste for seasoning. Add salt and pepper as needed.
  3. Line bottom of 8-inch springform pan with parchment paper. Pour cheese mixture into pan.
  4. Place pan in a larger baking dish. Pour boiling water into larger pan, until water is halfway up the side of the cake pan.
  5. Bake 35 to 45 minutes.
  6. Carefully remove cake pan from hot water and place on wire rack.
Ingredients for Topping
1 C water
1 C (4 oz) dry sun-dried tomatoes (not in oil)
½ C raspberry preserves
1 envelope unflavored gelatin
 
Directions for Topping
  1. Put tomatoes, preserves and 1 cup water in a small saucepan; bring to a boil and simmer, covered about 10 – 15 minutes, until tomatoes are soft.
  2. Let mixture cool a bit; add ½ cup water. Place in bowl of food processor and whip until mixed. It will still be a little chunky.
  3. Pour tomato mixture back into saucepan; heat until bubbles rise; stir to make sure mixture is hot all the way through.
  4. Add gelatin; stir until it is completely dissolved.
  5. Remove from heat.
Assemble and Unmold
  1. Carefully spoon topping onto cake and spread evenly. Leave on wire rack to cool for about an hour; then move cake to refrigerator to cool completely through.
  2. When cake is cool, run a knife around the edge to loosen it. Unhinge the pan and lift from cake. Carefully run a knife underneath the parchment paper to release and slide the cheesecake onto a serving platter.
  3. Garnish with basil leaves and sliced cherry tomatoes. Serve with crackers or baguette. 
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