*  Exported from  MasterCook  *
 
                         SUNDRIED TOMATO CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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 9x12 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.
   
   Posted  on PRODIGY 6/94;  formatted by Elaine Radis
   for  Meal Master; PRODIGY ID, BGMB90B' GEnie ID,
   E.RADIS.
   
   Ann’s notes:  This is a delicious, though unusual
   color (burnt orange) appetizer.  I used the
   not-oil-packed tomatoes and soaked them in hot water
   first.  I then added 1 T. olive oil instead of the 1
   T. reserved tomato-oil.  I also cut these into 28
   pieces and they were just right for pick-up
   appetizers.  I found the baking time specified to be
   too short.  Next time, I would increase the
   temperature to 375 for the filled cake to get it done
   in 20-25 minutes.
   
   Recipe By     :
  
 
 
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