You may also like
Categories:
cooking spray breadcrumbs Ricotta cheese light cream cheese Parmesan cheese salt ground red pepper egg flour sour cream bread baguette red bell pepper
Viewed: 28 - Published at: 5 years agoIngredients
- Cooking spray
- 2 tablespoons dry breadcrumbs
- 1 (15-ounce) carton fat-free ricotta cheese
- 1 (8-ounce) block light cream cheese, softened
- 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
- 1/8 teaspoon salt
- Dash of ground red pepper
- 1 egg
- 1 teaspoon all-purpose flour
- 1 (8-ounce) carton fat-free sour cream
- 24 (3/4-ounce) slices diagonally cut French bread baguette
- 24 roasted red bell pepper strips (optional)
Method
- 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.
