Pesto cheesecake (recipe)

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Pesto cheesecake (recipe)
NamePesto cheesecake
IngredientsCream cheese Ricotta cheese Romano cheese Butter Eggs Sun-dried tomato Pesto sauce Pignolis
Cooktime (in hours)0.75
Preptime (in hours)0.25
Totaltime (in hours)1
Keto friendlinessKeto friendly
Calories212.1
Fat18.3
Protein7.8
Carbohydrate4.7
Fiber0.3
Net carbohydrates4.4
Sugar1.9
Saturated fat10.2
Cholesterol (mg)103.2
Sodium269.4
Servings12
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
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Pesto cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Pesto cheesecake (recipe) image(external)

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Pesto cheesecake (recipe)


  1. Butter spring form pan, coat with breadcrumbs--set aside.
  2. Beat cream cheese, ricotta and Romano cheese with electric mixer.
  3. Add eggs one at a time beating well after each addition.
  4. Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
  5. Layer in spring pan.
  6. Sprinkle pignoli nuts on top Bakeat 325 degrees for 45 minutes.
  7. Cool in pan.
  8. Cover and wrap in plastic.
  9. Refrigerate 8 hours or overnite.
  10. Slide knife around edge of pan and remove to serve
  11. )

    Food tags
    Breads, Cheese, Christmas,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:1H

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Contributors: Prab R. Tumpati, MD