Free Recipe Dried Tomato Cheesecake
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Dried Tomato Cheesecake Recipe
-norma wrenn-
4 oz Marinated sun-dried tomatoes
-drained; reserve
1 tb Oil reserved
2 ts Fresh oregano leaves;
-chopped <<
-dried oregano leaves
6 lg Garlic cloves
3 lg Eggs
16 oz Cream cheese; cut into chunk
1 c Sour cream
1/2 c Green onions; finely chop
Salt/pepper to taste
2 Sheets frozen puff pastry
Dried Tomato Cheesecake Preparation
Thaw pastry according to. Roll out on floured board to fit a 10 by 15-inch baking pan, and place in pan. In a blender or processor, coarsely puree tomatoes with oil, oregano, garlic and eggs. In processor or bowl, beat cheese and sour cream with tomato mixture. Add onions, salt and pepper. Spread onto pastry, and bake in 350~ oven until filling is puffed and lightly browned, about 25 minutes. Let cool, then cover and chill at least two hours or up to two days. With a sharp knife, cut cheesecake into about 2-inch squares, then cut each square in half, diagonally. Source: Foldup from Sonoma Marinated Dried Tomato bottle Adapted for MM Posted to MC-Recipe Digest V1 #1065 by M. Hicks <nitro_ii@email.msn.com> on Jan 31, 1998
Cooking Temperature:
Recipe Serves: 70
How Do You Cook Dried Tomato Cheesecake?
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