Pesto Cheesecake Appetizer
“By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.”
To honor Celiac Disease Awareness Month, Dare Foods challenged Recipe Reduxers to create tempting; gluten free recipes that could be used for entertaining and that incorporate Breton Gluten Free Crackers – either the Original with Flax or the Herb and Garlic variety.
There are many wonderful recipes that I commonly make for entertaining neighbors and friends, but I always feel at a loss when one of our neighbors (who has a gluten intolerance) comes. So I decided to remake a Pesto Cheesecake, originally made with bread crumbs and all-purpose flour, so that he could enjoy what the rest of our guests have requested the recipe for.
In remaking the recipe I used the Breton Gluten Free Original crackers with flax seed in place of the dry bread crumbs in the crust. With that taken care of; the other item to change was the all-purpose flour for the thickener in the filling portion. Off the the store I went, and boy did I find several items that could be used for this purpose. Arrowroot, Corn Starch, Tapioca Flour, Xanthan Gum or Rice Flour – Which to choose? After making several samples with the various choices – I finally decided upon the rice flour. It thickened the filling up nicely with no flavor change and it had a recipe on the side of the package that I want to give a go at.
I served this with both the gluten free original and herb & garlic crackers. They provided a great base for the pesto cheesecake appetizer and didn’t fall apart or taste like so many other gluten free crackers on the market.
Our guests gobbled up the appetizer without realizing that it had been taken from containing gluten to gluten free. And I hope that you enjoy the recipe.
- 13 Breton Gluten Free Original with Flax Crackers (2/3 cup crusted)
- 5 Tbsp finely chopped pine nuts, toasted
- 2 Tbsp butter, melted
- 1 (15 oz) carton ricotta cheese
- ½ cup half and half
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp white rice flour
- ½ tsp salt
- ½ clove garlic, pressed
- 2 eggs, lightly beaten
- ¼ cup prepared pesto (I used homemade pesto)
- Preheat oven to 350 degrees F.
- In a small bowl, combine the crushed crackers, pine nuts and butter. Press into the bottom of a greased 9-inch spring form pan and set aside.
- In a small bowl, beat the ricotta cheese, half and half, Parmesan cheese, rice flour, salt and garlic until smooth. Add eggs. Beat on low speed until combined, and then pour into crust.
- Drop the prepared pesto by spoonful over the filing and swirl with a knife.
- Place cheesecake into the oven for 35-40 minutes, or until the center is nearly set. Cool on a wire rack for 10 minutes then carefully run a knife around the edge of the pan to loosen. Cool for 1 hour longer. Refrigerate.
- Serve with Breton Gluten Free Original with Flax or Breton Gluten Free Herb and Garlic crackers
Check out how our other ReDux members have taken Breton Gluten Free crackers to another level with their creative and gluten-free recipes below. Enjoy!
