The best delicious Sundried Tomato Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sundried Tomato Cheesecake recipe today!
Hello my friends, this Sundried Tomato Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Sundried Tomato Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Sundried Tomato Cheesecake.
What Makes This Sundried Tomato Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sundried Tomato Cheesecake.
Ready to make this Sundried 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.
ERLINGSDOTTIR BXSB81A
CRUST—–
1 1/4 c Flour
6 ts Butter; chilled — in pieces
1 lg Egg
FILLING—–
3/4 c Oil-packed sundried tomatoes
(reserve oil)
5 Garlic cloves
3 ts Fresh basil — or 1 tsp.
Dried
3 lg Eggs
16 oz Cream cheese — at room temp
In pieces — (2 8oz pks)
1 c Sour cream
1/2 c Green onions — chopped
CRUST: Preheat oven to 350F. Blend ingredients for crust in food
processor until mixture is like coarse meal. Add egg and mix until
dough just holds together. Press dough on bottom of 9×12 baking dish,
bake until golden, ca 10 min.
FILLING Mix tomatoes, one T reserved oil, garlic and basil in food
processor. Add cream cheese and eggs; blend smooth. Add sour cream,
blend until just mixed. Transfer to a bowl, stir in green onions.
Pour filling over crust, bake about 20-25 min, or until filling is
puffed and golden brown. Cool to room temperature. Cut in squares and
serve. An instant success at all parties Warmest regards, Iris in
Topanga CA.
Yields
12 Servings
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