Pesto sun dried tomato cheese cake

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

2 8-ounce packages cream cheese, softened

2 1⁄2 cups grated Swiss cheese

1⁄4 cup sour cream

1⁄2 cup homemade or other good quality pesto sauce

1⁄2 cup roasted red peppers, chopped

1⁄4 cup sun dried tomatoes, chopped

2 tablespoons chopped fresh basil

1⁄4 cup pine nuts, toasted

Line bottom of 4-inch springform pan with parchment paper. In food processor, combine cream cheese, Swiss cheese and sour cream; process until smooth. Spread half of mixture in bottom of pan. Top with pesto, roasted red peppers, and sun dried tomatoes. Spread remaining cheese mixture over filling. Cover with plastic wrap and refrigerate for 3 hours or overnight.

To serve, remove sides from pan. Invert onto serving platter. Remove pan bottom and parchment paper. Sprinkle with chopped basil and pine nuts. Serve at room temperature.

The cheese cake can be covered and kept in refrigerator for 2 days and brought back to room temperature before serving. Serves 6 to 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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