Recipe

Sun-dried Tomato Cheesecake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°.
Step #2 Line bottom of a 9-inch springform pan with parchment.
Step #3 To prepare crust, place bread in a food processor/blender; pulse 10 times or until coarse breadcrumbs measure 2 c.
Step #4 Combine breadcrumbs, parsley, 1/2 tsp salt, rind, & pepper in a medium bowl.
Step #5 Melt butter in a small skillet over med-heat/flame.
Step #6 Add oil & garlic; cook 1 min, stirring constantly.
Step #7 Add butter mixture to breadcrumbs; stir with a fork.
Step #8 Press breadcrumb mixture evenly into the bottom of the prepared pan.
Step #9 Set aside.
Step #10 To prepare filling, cover sun-dried tomatoes with boiling water in a bowl; let this stand 30 mins or until soft.
Step #11 Drain & finely chop.
Step #12 Place cottage cheese in a food processor/blender; process until smooth.
Step #13 Add lemon juice & next 5 ingredients (through egg whites); process until smooth.
Step #14 Add tomatoes, basil, & artichoke; process until well mixed.
Step #15 Pour cream cheese mixture into prepared pan.
Step #16 Bake at 350° for 30 mins or until almost set; let cool to about room temp.
Step #17 Cover up & chill; cut into 24 wedges.
Step #18 Serve at about room temp with Melba toast rounds.
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