Roasted red pepper pesto cheesecake (recipe)
| Roasted red pepper pesto cheesecake (recipe) | |
|---|---|
| Name | Roasted red pepper pesto cheesecake |
| Ingredients | Butter • Cream cheese • Ricotta cheese • Eggs • Parmesan cheese • Pesto sauce |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.25 |
| Keto friendliness | Keto friendly |
| Calories | 230.6 |
| Fat | 20.3 |
| Protein | 7.6 |
| Carbohydrate | 5 |
| Fiber | 0.1 |
| Net carbohydrates | 4.9 |
| Sugar | 0.3 |
| Saturated fat | 11.8 |
| Cholesterol (mg) | 101.8 |
| Sodium | 315.6 |
| Servings | 14 |
| Reviewaggregate | |
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Time:
Prep Time in Hours and Mins:1H15M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted red pepper pesto cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- Mix crumbs and butter.
- Press onto bottom of 9\ springform pan.
- Bakeat 325 degrees for 10 minutes.
- Mix cream cheese and ricotta on medium speed until well blended.
- Add eggs, 1 at a time, mixing well after each.
- Blend in remaining ingredients and pour over crust.
- Bakeat 325 for 55 minutes or until center is almost set.
- Run knife around rim of pan to loosen.
- Cool before removing rim.
- Refrigerate at least 4 hours.
- Let stand at room temperature for 15 minutes prior to serving
-
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Food tags
< 4 Hours"
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Contributors: Prab R. Tumpati, MD
