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Herb & Ricotta Cheesecake With Roasted Tomato Pesto
FOOD REPUBLIC14Ingredients
105Minutes
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/3 cups ricotta cheese
- 3/4 cup grated Parmesan cheese (finely)
- 3 extra-large eggs (separated)
- 1 handful basil leaves (roughly chopped)
- 2 Tbsp. chives (snipped)
- 1 tsp. sea salt
- freshly ground black pepper
- salad (crisp green, to serve)
- 6 vine ripened tomatoes (large, quartered and seeded)
- 1/3 cup extra-virgin olive oil (plus extra for greasing)
- 1/2 cup sun-dried tomatoes in oil (roughly chopped, drained)
- 1 garlic clove (crushed)
- 4 Tbsp. blanched almonds (toasted and roughly chopped)
- freshly ground black pepper
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol280mg93% |
| Sodium1160mg48% |
| Potassium1070mg31% |
| Protein40g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C70% |
| Calcium70% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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