Sun-Dried Tomato Cheesecake Squares

Recipe Ingredients

		Crust
1 1/4 cups	78g / 2.8oz	Flour
6 tablespoons	90ml	Butter - chilled*
1 tablespoon	15ml	Egg (large)
		Filling
1/2 cup	118ml	Oil-pkd sun-dried tomatoes*
6		Garlic
2 teaspoons	10ml	Chopped fresh oregano
3 teaspoons	15ml	Eggs (large)
16 oz	454g	Cream cheese - room temp*
1 cup	237ml	Sour cream
1/2 cup	31g / 1.1oz	Green onion - finely chopped

Recipe Instructions

*Note: Butter and cream cheese should be cut into bits. Sun-dried tomatoes should be drained, but reserve 1 T oil.

Preheat oven to 350F.

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 and pepper. Pour filling into crust and bake until filling puffs and is light brown, about 20 minutes. Cool to room temp and cut into squares.

Source:
Dec. '91 Bon Appetit magazine.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.