Print
Roasted Red Pepper and Basil Cheese Cake
Ingredients
Scale
3 lbs Hahn’s Bakers Cheese – room temp
2 lbs Hahn’s s Cream Cheese – room temp
1 lb Sour Cream- Full Fat
5 Eggs
1 Cup Parmesan Cheese – shredded
1 Cup Asiago Cheese – shredded
1 Cup Romano Cheese – grated
1/2 Cup Roasted Red Peppers
1/2 Cup Pesto
1 Teaspoon Sea Salt
1 Teaspoon Cracked Black Pepper
TOASTED NUT CRUST
3 Cups Pecans
3 Cups Almonds
16 Ounces Unsalted Butter
Instructions
- Preheat oven to 250 degrees. Fill 8 inch round cake pan with water half way and place in oven.
- Prep muffin pans with cup cake/muffin liners. Add a tablespoon of nut crust, push down until compacted.
- In 20 qt. mixer bowl place Bakers Cheese, Cream Cheese and mix on medium until combined.
- Add sour cream until combined. Slowly mix in eggs until combined.
- Add remaining ingredients until combined.
- In Prepped pans measure 2 to 3 ounces of CC Batter. Bake at 250 until firm, roughly 30 to 45 minutes.
- Cool and/or serve or store refrigerated. For long term storage freeze until needed.
TOASTED NUT CRUST
- Place nuts on sheet pan and toast in 375 degree oven for 12 minutes. Cool.
- Place cooled nuts in food processor and chop rough.
- Place nuts in a bowl add butter a bit at a time until, just enough to moisten.
- Store until ready to use.