Spinach Pesto cheesecakes

November  2, 2013
0 Ratings
  • Serves 4 individual
What You'll Need
  • 1 ½ 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.

See what other Food52ers are saying.

  • MarieGlobetrotter
  • Chris Glenn
    Chris Glenn

2 Reviews

Chris G. December 28, 2016
OK, I'm guessing that in list of ingredients where "2 pine nuts" is called out that it is really supposed to be either 1/2 cup or 2 cups?
MarieGlobetrotter December 28, 2016
Yes, indeed, Sorry about that. What you can though is do half pine nuts, half almonds or walnuts or pistachio. It will bring the price down