Savory Pesto and Cheddar Chili Cheesecakes

Thanks to Chatham Street Cafe Chef/Owner Gayla Bonke for sharing her wonderful savory pesto cheesecake and cheddar chile cheesecakes and the recipes.

Pesto Cheesecake

½ cup fresh or ready-made pesto

1 ½ TBS butter at room temperature

¼ cup fine breadcrumbs, lightly toasted

¼ cup good parmesan, asiago or romano cheese, grated

2 cups small curd cottage cheese

1 lb (2 8-oz blocks) cream cheese at room temperature

¾ cup good parmesan, asiago or romano cheese, grated 4 eggs

Preparation:

Preheat oven to 325 degrees. Butter the bottom and sides of a 9 inch springform pan using a pastry brush. Mix breadcrumbs and ¼ cup parmesan cheese. Sprinkle the mixture into the pan and turn it to coat the sides and bottom completely. Refrigerate.

In the bowl of a food processor with the blade or in a blender, mix the cottage cheese, cream cheese and parmesan until smooth. Add the eggs and pesto and blend completely. Pour the mixture into the chilled pan and set it on a baking sheet.

Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake approximately 1 hour with the oven door ajar. Transfer to a rack, remove the springform ring sides and cool to room temperature before serving.

Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.

Cheddar Chili Cheesecake
1 ½ TBS butter (softened to grease springform pan)
¼ cup fine breadcrumbs, lightly toasted
¼ cup sharp cheddar cheese, grated finely
6 oz thinly sliced ham
1 ½ lbs (3 80z blocks) cream cheese, softened
¾ pound sharp cheddar cheese, shredded
1 cup small curd cottage cheese
¾ cup green onion, chopped
4 eggs
3 TBS jalapeno pepper, seeded and finely chopped*
2 TBS milk
1 clove of garlic, finely minced
*you may substitute 2 teaspoons of Vesta Fiery Gourmet Topping “Hot” or more to taste for the jalapeno

Preparation:
Heat oven to 325 degrees. Butter a 9 inch springform pan, bottom and sides with a pastry brush. Mix breadcrumbs and ¼ cup cheddar cheese together and sprinkle into pan. Tilt the pan and lightly cover the sides and bottom with the crumb and cheese mixture. Refrigerate.

Dice about half of the ham; reserve remaining slices. In a food processor using the bowl and the blade mix the cream cheese, cheddar, cottage cheese, onion, eggs, jalapeno, milk and garlic, process until smooth. Pour slightly more than half the filling into chilled pan. Top with reserved ham slices in an even layer. Cover with remaining filling. Set pan on a baking sheet.

Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake in the oven with the door ajar for approximately 1 hour. Transfer cheesecake to a cooling rack, remove the springform ring and cool the cheesecake to room temperature before serving.

Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.