Roasted Pepper Pesto Cheesecake
Savory Cheesecake
Smoked Salmon Cheesecake


Roasted Pepper Pesto Cheesecake

Serving Size: 24

Cooking spray
2 tablespoon dry breadcrumbs
1 (15-ounce) fat-free Ricotta cheese
1 (8-ounce) light cream cheese ; softened
1/3 cup 1 1/3 ounces grated fresh Parmesan chees
1/8 teaspoon salt
Dash ground red pepper
1 egg
1/4 cups Roasted Pepper Pesto ; recipe follows divided
1 teaspoon all-purpose flour
1 (8-ounce) fat-free sour cream
24 (3/4-ounce diagonally cut French bread baguette
24 roasted red bell pepper strips ; optional


Roasted Pepper Pesto

1 cup fresh basil leaves
1/4 cup 1 ounce grated fresh Parmesan cheese
2 tablespoon pine nuts ; toasted
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds red bell peppers ; about 4 large roasted and peeled

Preheat oven to 325 .Coat 2 (7-inch) springform pans with cooking spray;
sprinkle breadcrumbs evenly over the bottoms of pans.Place Ricotta and cream
cheese in large bowl; beat at medium speed of a mixer until smooth. Add
Parmesan cheese, salt, pepper, and egg; beat until well-blended.Pour 3/4 cup
cheese mixture into each prepared pan. Spread 1/2 cup Roasted Pepper Pesto
over each layer; top each pesto layer with 3/4 cup cheese mixture. Bake at
325 for 45 minutes or until almost set.Combine 1/4 cup Roasted Pepper
Pesto, flour, and sour cream in a bowl; stir well. Spread half of mixture
over each cheesecake. Bake at 325 for 10 minutes. Remove cheesecakes from
oven; let cool to room temperature. Cover and chill. Cut each cheesecake
into 12 wedges; serve with baguette slices. Garnish with bell pepper strips,
if desired. Serving Size: 1 wedge cheesecake and 1 baguette
slice

To Make Roasted Red Pepper Pesto

Place all ingredients in a food processor; process until smooth, scraping sides of
processor bowl occasionally. Store in airtight container in refrigerator up
to 1 week. Serve remaining 1 1/2 cups pesto with pasta or on grilled chicken
or sautéed vegetables.

Yield: 3 cups
Source: "Cooking Light

Per Serving (excluding unknown items): 144 Calories; 4g Fat (25.5% calories from
fat);
8g Protein; 19g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 302mg
Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0
Other Carbohydrates.

Notes: Cheesecake can be made in 1 (9-inch)
springform pan. Coat pan with cooking spray, and sprinkle 2 tablespoons
breadcrumbs over bottom of pan. Spoon 1 1/2 cups cheese mixture into
prepared pan. Spread 1 cup Roasted Pepper Pesto over cheese mixture; top
with remaining 1 1/2 cups cheese mixture. Bake at 325 for 1 hour. Spread
sour cream mixture over cheesecake; bake an additional 10 minutes. Let cool.
Cover and chill. Cut cheesecake into 24 wedges, and serve with baguette
slices. Yield: 1 cheesecake, 24 servings (serving size: 1 wedge of
cheesecake and 1 baguette slice). To freeze cheesecake, wrap tightly and
freeze up to 3 months. Thaw, covered, in refrigerator overnight.





Savory Cheesecake

Recipe By: Good Eats with Alton Brown
Serving Size: 10

24 ounces cream cheese
3 tablespoon cornstarch
1 teaspoon salt
4 ounces sour cream
2 large eggs
6 ounces smoked trout ; diced
1 cup chopped chives

Crust
3 ounces melted butter
1 egg white
1 cups crushed bagel chips

Preheat the oven to 350 degrees.
In a small bowl, combine the melted butter, egg white, and the bagel chips.
Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes
to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees.
In a mixing bowl fitted with a paddle attachment, blend the cream cheese,
cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in
trout and chives. Pour the batter over the cooled crust. Bake for 1 hour.
Turn the oven off and leave the cake in the oven for an additional hour
without opening the door. Cool on a rack for at least 4 hours. Carefully
unmold. Keep refrigerated until ready to serve.
This recipe yields 8 to 10 servings.

Formatted by Joe Comiskey

Per Serving (excluding unknown items): 347 Calories; 34g Fat (86.6% calories
from fat); 7g Protein; 5g Carbohydrate; trace Dietary Fiber; 136mg
Cholesterol; 507mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.





Smoked Salmon Cheesecake

Serving Size: 12 servings.

4 1/2 tablespoon butter divided
1/2 cup dry bread crumbs
3/4 cup grated gruyere cheese
divided
1 teaspoon minced fresh dill or 1/2
teaspoon dried
1 medium onion ; minced
28 ounces cream cheese ; softened
4 eggs
1/3 cup half-and-half
1/2 teaspoon salt
1/2 pound smoked salmon ; coarsely
chopped ; divided

Preheat oven to 325 degrees. Butter an 8- or 9-inch springform pan, using
about 1 1/2 tablespoons butter. Use springform pan with tight seal to avoid
leakage. In small bowl, combine bread crumbs, 1/4 cup Gruyere and dill.
Toss to blend. Sprinkle in prepared pan, turning and tapping to coat
evenly. Chill while preparing filling. Melt remaining butter in heavy
skillet with lid over low heat. Add onion. Cover and cook until soft,
stirring occasionally, about 10 minutes. Set aside. In food processor,
blend cream cheese until smooth. Add eggs, remaining Gruyere, half-and-half
and salt. Process until smooth. Gently stir in onion and salmon (reserve 2
tablespoons) by hand. Pour into prepared pan. Top with reserved salmon.
Set springform pan in large roasting pan. Fill roasting pan with enough
water to come halfway up side of springform pan. Bake 1 hour and 20
minutes. Turn off oven and cool cheesecake in oven, with door ajar, 1 hour.
Transfer pan to rack and cool to room temperature before removing sides of
pan. Store in refrigerator and bring to room temperature before serving.
Best 24 to 36 hours after baking.

Recipe from the Colorado Collage by the Denver Junior League
From: Becca >

Per Serving (excluding unknown items): 119 Calories; 5g Fat (39.7% calories
from fat); 7g Protein; 10g Carbohydrate; trace Dietary Fiber; 187mg
Cholesterol; 438mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2
Fat.


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