in Recipes

Cream cheesecake with pesto

updated

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Ingredients for 1 servings:

  • 100 g biscuits (Tuc)
  • 3 eggs
  • 120 g butter, liquid
  • 50g pesto
  • 250 g cream cheese, 0.2% fat
  • salt and pepper
  • 50 g pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

hearty, simple, quick

Place the cookies in a freezer bag and crumble them with a rolling pin. Separate one egg. Mix the egg yolk with the butter, pesto, and cookies. Line a springform pan with baking paper and spread the cookie mixture on top. Preheat the oven to 200 degrees fan/convection oven. Separate the remaining two eggs. Beat the egg whites with the remaining egg whites until stiff peaks form. Mix the egg yolks with the cream cheese and fold in the beaten egg whites. Season the mixture generously with salt and pepper. Spread the cream on the cookie base, sprinkle with pine nuts, and bake the cake in the oven for about 20 minutes. Serve the cake with a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cream cheesecake with pesto