Spinach Pesto Appetizer Cheesecake

Recipe Ingredients

		Garnett pjxg05a
2 1/2 cups	365g / 12oz	Nonfat cottage cheese
10 oz	284g	Frozen chopped spinach - thawed
8 oz	227g	Phillly non-fat cream cheese - cut into pieces
1/4 cup	36g / 1.3oz	Romano cheese - (1 oz)
1 cup	198g / 7oz	Egg (large)
2 cups	396g / 13oz	Egg whites (large)
20		Garlic - minced
2 teaspoons	10ml	Dried basil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper
		Garnish
		Cherry tomatoes
		Fresh basil leaves - optional

Recipe Instructions

Preheat oven to 325 deg. Lightly oil a 9-inch springform pan and set aside. Place cottage cheese in a fine sieve and gently press down on it with a wooden spoon to drain liquid. Put the pressed cottage cheese in a food processor. Squeeze spinach to remove excess liquid and add to the cottage cheese along with the cream cheese, Romano, egg, egg whites, garlic, basil, salt and pepper. Process until smooth. Blend with electric beaters until almost smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake for about 1 hour, or until firm. Cool on wire rack.

(May be prepared ahead and stored, covered, in the refrig. for up to 2 days. Allow to come to room temp. before serving. To serve, place pan on a serving plate, run a knife around outer edge and remove pan sides. Garnish with tomatoes and basil leaves, if desired. Serve with crackers or French bread.

Source:
Eating Well

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