Post by carnation037 on Jan 17, 2003 22:50:40 GMT -6
Sun Dried Tomato Cheesecake Squares
1 1/4 cups all-purpose flour
6 tablespoons butter
1 egg
1/2 cup oil-packed sun-dried tomatoes
1 tablespoon olive oil
6 cloves garlic, chopped
2 teaspoons chopped fresh oregano
3 eggs
16 ounces cream cheese
1 cup sour cream
1/2 cup chopped green onions
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch
baking dish.
To Make Crust: In a medium bowl blend flour and butter or margarine until
mixture resembles coarse crumbs. Add egg and blend just until dough begins
to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking
dish (dough will be thin). Bake in the preheated oven for about 10 minutes,
until lightly golden. Let cool and set aside (Note: Keep oven on at same
heat.)
To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a
blender or food processor. Chop finely. Blend in eggs. Add cream cheese
(should be room temperature) and blend all until smooth. Add sour cream and
blend until all mixed together.
Transfer mixture to a medium bowl and stir in green onion. Season with salt
and pepper to taste and pour filling into reserved crust. Bake in the
preheated oven until filling puffs up and is light brown, about 20 minutes.
Cool to room temperature and cut into squares. Serve.
Nutritional info per serving.
Calories 192, Fat 16 g, Cholesterol 82 mg, Sodium 129 mg
1 1/4 cups all-purpose flour
6 tablespoons butter
1 egg
1/2 cup oil-packed sun-dried tomatoes
1 tablespoon olive oil
6 cloves garlic, chopped
2 teaspoons chopped fresh oregano
3 eggs
16 ounces cream cheese
1 cup sour cream
1/2 cup chopped green onions
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch
baking dish.
To Make Crust: In a medium bowl blend flour and butter or margarine until
mixture resembles coarse crumbs. Add egg and blend just until dough begins
to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking
dish (dough will be thin). Bake in the preheated oven for about 10 minutes,
until lightly golden. Let cool and set aside (Note: Keep oven on at same
heat.)
To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a
blender or food processor. Chop finely. Blend in eggs. Add cream cheese
(should be room temperature) and blend all until smooth. Add sour cream and
blend until all mixed together.
Transfer mixture to a medium bowl and stir in green onion. Season with salt
and pepper to taste and pour filling into reserved crust. Bake in the
preheated oven until filling puffs up and is light brown, about 20 minutes.
Cool to room temperature and cut into squares. Serve.
Nutritional info per serving.
Calories 192, Fat 16 g, Cholesterol 82 mg, Sodium 129 mg