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    Spinach-Herb Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    2 large tomatoes, sliced
    3/4 teaspoon salt
    3/4 teaspoon pepper
    1/4 cup pine nuts, toasted
    1/4 cup Italian-seasoned bread crumbs
    2 tablespoons butter or margarine, melted
    3 (8-ounce) packages cream cheese, softened
    15-ounce carton ricotta cheese
    8-ounce package feta cheese, crumbled
    3 large eggs
    4 cups loosely packed shredded fresh spinach
    2 cloves garlic, pressed
    2 tablespoons all-purpose flour
    1 tablespoons chopped fresh dill

    Recipe



    Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels 10 minutes.

    Process pine nuts in a food processor until ground. Stir together pine nuts, bread crumbs and melted butter. Press into bottom of a 9-inch springform pan. Bake at 350 F for 10 minutes. Cool in pan on a wire rack.

    Beat cream cheese at medium speed with an electric mixer until creamy; add ricotta cheese, feta cheese and eggs, beating until blended.

    Stir in spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.

    Pour into prepared crust. Bake at 325 degrees for 15 minutes.

    Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheesecake in oven 20 minutes.

    Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, and carefully remove sides of pan; cool 10 more minutes. Serve warm or cold. Makes 12 appetizer or 8 main-dish servings.


 

 

 


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