Ingredients

• Butter for greasing the pan
• 4 and 1/2 inch springform pan
• 4 ounces of cream cheese, room temp
• 3 ounces of goat cheese, room temp
• 4 ounces ricotta cheese, room temp
• 1 cup of Bella Sun Luci Sun Dried Tomatoes with Zesty Peppers
• 2 tablespoons of pesto
• 4 tablespoons of Bella Sun Luci Tomato Pesto Sauce
• 2 tablespoons of toasted pine nuts
• 1 tablespoon of sugar
• zest of one large lemon
• 1 large egg plus one yolk
• 1/2 teaspoon of sea salt

Preparation

• Preheat the oven to 350 degrees
• Butter the bottom and sides of a 4 1/2 inch springform pan
• Line the bottom with parchment paper
• Wrap the outside with heavy duty aluminum foil
• Place the sundried tomatoes in a food processor and pulse until chopped into small pieces
• Removes tomatoes from the food processor and add the room temperature cheese and pulse until combined
• Add the lemon zest, eggs, salt, and sun dried tomato and pepper mixture and combine
• In a small bowl combine 2 tablespoons of tomato pesto with basil pesto and set aside
• Pour half of the cheese mixture into the pan
• Dot the mixture with the combined pesto mixture
• Pour the remaining cheese mixture on top
• Place the springform pan into an ovenproof pan containing hot water that reaches halfway up the springform pan
• Bake for 50 minutes; check after 45 minutes. The cake should be slightly loose in the center
• Remove from the oven and remove the aluminum foil
• Refrigerate for 3 hours and then remove from the springform pan
• Smooth the additional tomato pesto on the top and sprinkle the pine nuts
• Let the cake remain out of the refrigerator for at least 3 hours before serving

As Julia would say, Bon Appetite!