Pesto Cheesecake - Perfect for Entertaining

Yes, for those times when a plain cheeseball won't cut it . . .

Prepare pesto sauce (http://www.ceomom.com/tips/644-pesto-sauce-with-fresh-basil)

Preheat oven to 375. Lightly grease an 8-inch springform pan. Dust the bottom and sides with seasoned dry bread crumbs.

Mix together in a large bowl:
1 lb ricotta cheese
1/2 cup pesto
1/2 cup sour cream
4 eggs
1 tsp salt
1/2 tsp lemon zest or 1/4 lemon juice
1/2 tsp nutmeg
1/2 tsp pepper

Pour into prepared pan. Place pan in a water bath (put a towel at the bottom of the dish before covering with water to keep springform pan from directly touching heated pan) and bake until set - about 35 minutes.

Remove from oven and water bath, and set on a rack to cool to room temperature. Cover and refrigerate 6-12 hours. Slide a knife blade around the outside edge of the cake and remove the outer ring. Spread remaining pesto around the sides of the cheesecake, and spread the top with sour cream.

Serve with french bread (toasted or not), and enjoy the comments you'll be getting!

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