Sundried Tomato Cheesecake

Ingredients & Directions


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 9×12 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.


Yields
12 Servings

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