Sun-Dried Tomato Cheesecake Squares Recipe
Recipe Ingredients
CRUST
1 1/4 cup flour
6 tbsp butter, chilled*
1 large egg
FILLING
1/2 cup oil-pkd sun-dried tomatoes*
6 cloves garlic
2 tsp chopped fresh oregano
3 large eggs
16 oz cream cheese, room temp*
1 cup sour cream
1/2 cup green onion, finely chopped
Recipe Preparation
*Note: Butter and cream cheese should be cut into bits. Sun-dried
tomatoes should be drained, but reserve 1 T oil.
Preheat oven to 350^. Make crust - blend flour and butter until mix
resembles coarse crumbs. Add egg and blend just until dough begins to
clump. Press onto bottom of 13x9" baking dish (dough will be thin).
Bake about 10 minutes, until light golden. Cool. FILLING: in
processor, finely chop tomatoes with reserved oil, garlic and
oregano. Blend in eggs. Add cream cheese and blend until smooth. Add
sour cream and blend until combined. Transfer filling to bowl and mix
in chopped green onion. Season to taste with salt & pepper. Pour
filling into crust and bake until filling puffs & is light brown,
about 20 minutes. Cool to room temp and cut into squares.
Source: Dec. '91 Bon Appetit magazine.
Shared by Gayle, Prodigy ID# (KXXP21F).
Servings: 20
Back to Vegetable Recipes
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Sun-Dried Tomato Cheesecake Squares Recipe from the Recipes 4U Cookbook
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