Sundried Tomato Cheesecake

* Exported from MasterCook *

SUNDRIED TOMATO CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ERLINGSDOTTIR BXSB81A
CRUST-----
1 1/4 c Flour
6 ts Butter -- chilled -- in pieces
1 lg Egg
FILLING-----
3/4 c Oil-packed sundried tomatoes
(reserve oil)
5 Garlic cloves
3 ts Fresh basil -- or 1 tsp.
Dried
3 lg Eggs
16 oz Cream cheese -- at room temp
In pieces -- (2 8oz pks)
1 c Sour cream
1/2 c 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.

Recipe By :



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