Spinach Pesto Cheesecakes Recipe

Name: Spinach Pesto Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cracker crumbs; 3 tablespoons butter; 2 garlic cloves; 2 cups pine nuts, grilled; 4 cups spinach; 3/4 cup Parmesan; 3/4 cup olive oil; 3/4 white wine; 1 tablespoon oregano; 250g ricotta; 100g Greek yoghurt; 2 tablespoons lemon juice; 1 teaspoon agar agar; 1 1/2 cups salt and pepper

Servings: persons

1 1/2 cracker crumbs
3 tablespoons butter
2 garlic cloves
2 cups pine nuts, grilled
4 cups spinach
3/4 cup Parmesan
3/4 cup olive oil
3/4 white wine
1 tablespoon oregano
250g ricotta
100g Greek yoghurt
2 tablespoons lemon juice
1 teaspoon agar agar
1 1/2 cups salt and pepper

1
For the pesto: In mixer, blend the garlic, pine nuts, spinach, Parmesan, half of the olive oil, half of the white whine and the oregano. Mix until smooth. Slowly add the rest of the olive oil and white whine. The pesto should be creamy. Season to taste.
2
In a blender, crush the crackers. In a bowl, combine crackers and melted butter. Press this mixture at the bottom of 4 small ramequins and set in the fridge.
3
In a bowl, whisk together ricotta and Greek yogurt. Stir in about 200g of pesto.
4
In a small saucepan, bring the lemon juice and agar agar to a boil. Stir for two minutes and reserve it to cool a little. Then stir into the pesto/ricotta mixture.
5
Pour the pesto/ricotta mixture into the 4 ramequins and set in the fridge for at least 3 hours.

1592

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cracker crumbs, 3 tablespoons butter, 2 garlic cloves, 2 cups pine nuts, grilled, and more.

Yes, Spinach Pesto Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Pesto Cheesecakes

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