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Article: Soft cheeses: new ways to use cream cheese, ricotta, and mascarpone.
- Article from:
- The Blade (Toledo, OH)
- Article date:
- October 2, 2007
CopyrightCOPYRIGHT 2007 The Blade. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Kathie Smith
Oct. 2--Kathie Cliffel's Pesto Cheesecake launched me on the path of creamy cheeses. I saw the recipe in the monthly newsletter of the Maumee Valley Herb Society and liked the idea of the savory cheesecake.
Half the cream cheese and ricotta cheese mixture is combined with the pesto for a two-layered cheesecake. The crust is seasoned bread crumbs. How simple can that be!
But as with many recipes, making this cheesecake led me to several other recipes: first I had to make my own pesto; then I had to find ways to use the ricotta cheese and pesto leftovers after I made the Pesto Cheesecake.
Mrs. Cliffel, of Holland, ...