THE BEST Savory Cheesecake with Basil Pesto

My friend Dori made this a few weeks ago for our Octoberfest celebration and I have to tell you it was fantastic!  This recipe is scaled high – it could feed at least 1/2 an army. 

So, you may want to bring it down a notch as Emeril would say.


2 T  dry bread crumbs
1 T Olive Oil
1 small diced white onion
1 T chopped garlic
1 T pepper
4  1/2 lbs cream cheese (room temp.)
(low fat may be substituted)

1/3 C basil pesto
2 lg eggs
2 T lemon juice
1 T flour
1/2 t salt
1 1/2 C fontina chz shredded

Sprinkle breadcrumbs over oil-sprayed 10 inch springform pan.
In skillet heat oil and saute onions, garlic & pepper for 4 minutes.

Cool completely.

Using paddle mixer, gently mix cream cheese, pesto, eggs, lemon juice, flour & salt til smooth.
Fold in fontina cheese and onion mixture until blended.

Pour in pan and smooth on top.
Bake for 50 to 60 minutes at 325ºF until golden and et.

Cool to room temp. and cover loosely and chill til ready to serve.
I top with 2 cans of drained fire-roasted diced tomatoes & chopped green onions.

Best Food and Wine Chicago


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