Post by chief_cook2 on Jun 8, 2003 18:06:03 GMT -6
2 large tomatoes, sliced 3/4 teaspoon salt 3/4 teaspoon pepper 1/4 cup pine nuts, toasted 1/4 cup Italian-seasoned bread crumbs 2 tablespoons butter or margarine, melted 3 8-ounce packages cream cheese, softened 1 15-ounce carton ricotta cheese 1 8-ounce package feta cheese, crumbled 3 large eggs 4 cups loosely packed shredded fresh spinach 2 cloves garlic, pressed 2 tablespoons flour 1 tablespoon chopped fresh dill
Preheat oven to 350 degrees. Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels 10 minutes. Process pine nuts in a food processor until ground. Stir together pine nuts, bread crumbs and melted butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Reduce oven temperature to 325 degrees. Cool in pan on a wire rack. Place the cream cheese in an electric mixing bowl and beat at medium speed until creamy; add the ricotta cheese, feta cheese and eggs, beating until blended. Stir in the spinach, garlic, flour, dill, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper by hand. Pour batter into prepared crust. Bake at 325 degrees for 15 minutes. Top cheesecake with the tomato slices and bake 30 more minutes or until set. Turn oven off; leave cheesecake in oven 20 minutes. Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake and carefully remove sides of pan; cool 10 more minutes. Serve warm or cold. Makes 12 appetizer or 8 main-dish servings.
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