Sundried Tomato Cheesecake Recipe
1 erlingsdottir bxsb81a
1 1/4 cup flour
6 tsp butter, chilled -- in pieces
1 large egg
3/4 cup oil-packed sundried tomatoes
1 (reserve oil)
5 garlic cloves
3 tsp fresh basil -- or 1 tsp.
3 large eggs
16 oz cream cheese -- at room temp
1 in pieces -- (2 8oz pks)
1 cup sour cream
1/2 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
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.
Recipe By :
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