The best delicious Dried Tomato Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dried Tomato Cheesecake recipe today!
Hello my friends, this Dried Tomato Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Dried Tomato Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Dried Tomato Cheesecake.
What Makes This Dried Tomato Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dried Tomato Cheesecake.
Ready to make this Dried Tomato Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
—norma wrenn—
4 oz Marinated sun-dried tomatoes
-drained; reserve
1 tb Oil reserved
2 ts Fresh oregano leaves;
-chopped or 1 teaspoon
-dried oregano leaves
6 lg Garlic cloves
3 lg Eggs
16 oz Cream cheese; cut into chunk
1 c Sour cream
1/2 c Green onions; finely chop
Salt/pepper to taste
2 Sheets frozen puff pastry
Thaw pastry according to. Roll out on floured board to fit a 10 by 15-inch
baking pan, and place in pan. In a blender or processor, coarsely puree
tomatoes with oil, oregano, garlic and eggs. In processor or bowl, beat
cheese and sour cream with tomato mixture. Add onions, salt and pepper.
Spread onto pastry, and bake in 350~ oven until filling is puffed and
lightly browned, about 25 minutes. Let cool, then cover and chill at least
two hours or up to two days. With a sharp knife, cut cheesecake into about
2-inch squares, then cut each square in half, diagonally.
Yields
70 Servings
Leave a Reply