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    Sundried Tomato Cheesecake


    Source of Recipe


    unknown

    List of Ingredients





    1 1/4 cups flour
    6 tablespoons cold butter, cut into bits
    1 egg
    1/2 cup oil packed sun dried tomatoes, drained -- reserve 1 tbl. oil
    6 cloves garlic
    2 teaspoons chopped fresh oregano
    3 large eggs
    16 ounces cream cheese, cut into bits
    1 cup sour cream
    1/2 cup finely chopped green onions

    Recipe



    Preheat oven to 350ºF. 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. 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.

 

 

 

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