Roasted Red Pepper and Basil Cheese Cake

Roasted Red Pepper and Basil Cheese Cake

  • Author: franklinfoods



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

3 Cups Pecans
3 Cups Almonds
16 Ounces Unsalted Butter


  1. Preheat oven to 250 degrees. Fill 8 inch round cake pan with water half way and place in oven.
  2. Prep muffin pans with cup cake/muffin liners. Add a tablespoon of nut crust, push down until compacted.
  3. In 20 qt. mixer bowl place Bakers Cheese, Cream Cheese and mix on medium until combined.
  4. Add sour cream until combined. Slowly mix in eggs until combined.
  5. Add remaining ingredients until combined.
  6. In Prepped pans measure 2 to 3 ounces of CC Batter. Bake at 250 until firm, roughly 30 to 45 minutes.
  7. Cool and/or serve or store refrigerated. For long term storage freeze until needed.


  1. Place nuts on sheet pan and toast in 375 degree oven for 12 minutes. Cool.
  2. Place cooled nuts in food processor and chop rough.
  3. Place nuts in a bowl add butter a bit at a time until, just enough to moisten.
  4. Store until ready to use.