Ingredients
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1 tablespoon butter, melted
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2 tablespoons breadcrumbs or panko
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2 tablespoons grated Parmesan cheese
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½ cup basil pesto
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1 cup ricotta cheese
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8 ounces cream cheese, softened
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2 large eggs
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½ teaspoon kosher salt
For serving:
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Fresh basil leaves or tomatoes, for garnish
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Sliced baguette or crackers
Instructions
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Preheat the Oven: Preheat the oven to 350°F.
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Prepare the Pan: Brush a 6-inch springform pan with the melted butter. Alternatively, use a parchment-lined 8 × 8-inch baking dish, pie pan, or 6-inch cake pan.
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Make the Crust: In a small bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle the mixture into the buttered pan, pressing gently across the bottom and sides to create an even coating.
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Mix the Filling: In a separate bowl, combine the basil pesto, ricotta, softened cream cheese, eggs, and salt. Mix until smooth and evenly blended.
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Fill the Pan: Pour the cheese mixture into the prepared pan and smooth the top.
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Bake: Bake for 45–55 minutes, or until the center is set. If the top browns too quickly, cover it loosely with aluminum foil.
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Cool: Remove from the oven and allow the cheesecake dip to cool before releasing it from the springform pan or cutting it into portions.
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Garnish and Serve: Add fresh basil leaves or tomatoes, then serve with sliced baguette or crackers.
Notes
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Coat the pan evenly: Press the breadcrumb mixture gently against the bottom and sides for a more consistent crust.
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Soften the cream cheese: Room-temperature cream cheese blends more smoothly and helps prevent lumps.
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Taste before baking: Pesto and Parmesan already contribute salt, so adjust the added salt carefully.
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Check the center: The dip should be set enough to hold its shape. A toothpick inserted into the center should come out clean or with a few moist crumbs.
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Protect the top: Loosely cover with foil if the surface browns before the center finishes cooking.
