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Sun-dried Tomato Cheesecakes




Source of Recipe


Jodhi/EDC


List of Ingredients




1 1/4 C Flour
6 Tb Butter -- chilled*
1 Lg Egg
1/2 C Oil-packed sun-dried tomatoes*
6 Cloves garlic
2 Ts Chopped fresh oregano
3 Large eggs
16 Oz Cream cheese -- room temp*
1 C Sour cream
1/2 C Green onion, finely chopped

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

Recipe



Preheat oven to 350°.

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 & pepper.

Pour filling into crust and bake until filling puffs & is light brown, about 20 minutes.

Cool to room temp and cut into squares.