Sundried tomato cheesecake

Yield: 12 Servings

Measure Ingredient
\N \N CRUST-----
1¼ cup Flour
6 teaspoons Butter; chilled -- in pieces
1 large Egg
\N \N FILLING-----
¾ cup Oil-packed sundried tomatoes
\N \N (reserve oil)
5 \N Garlic cloves
3 teaspoons Fresh basil -- or 1 tsp.
\N \N Dried
3 larges Eggs
16 ounces Cream cheese -- at room temp
\N \N In pieces -- (2 8oz pks)
1 cup Sour cream
½ cup Green onions -- chopped

CRUST: Preheat oven to 350F. Blend ingredients for crust in food processor until mixture is like coarse meal. Add egg and mix until dough just holds together. Press dough on bottom of 9x12 baking dish, bake until golden, ca 10 min.

FILLING Mix tomatoes, one T reserved oil, garlic and basil in food processor. Add cream cheese and eggs; blend smooth. Add sour cream, blend until just mixed. Transfer to a bowl, stir in green onions.

Pour filling over crust, bake about 20-25 min, or until filling is puffed and golden brown. Cool to room temperature. Cut in squares and serve. An instant success at all parties Warmest regards, Iris in Topanga CA.

Posted on PRODIGY 6/94; formatted by Elaine Radis for Meal Master; PRODIGY ID, BGMB90B' GEnie ID, E.RADIS.

Ann's notes: This is a delicious, though unusual color (burnt orange) appetizer. I used the not-oil-packed tomatoes and soaked them in hot water first. I then added 1 T. olive oil instead of the 1 T. reserved tomato-oil. I also cut these into 28 pieces and they were just right for pick-up appetizers. I found the baking time specified to be too short. Next time, I would increase the temperature to 375 for the filled cake to get it done in 20-25 minutes.

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