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Havarti and Tomato Cheesecake
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- #11326
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Crust
1 1/4 cup buttery crackers, crushed
3 tablespoons butter, melted
Cheesecake
24 ounces cream cheese, softened
1/4 cup heavy whipping cream
3 large eggs
1 1/2 cup Havarti cheese, shredded
1/2 cup sun-dried tomatoes, oil-packed, sliced & drained
1 tablespoon oil from sun-dried tomatoes
8 medium green onions, sliced
directions
Heat oven to 375 degrees F.
For Crust: Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, l0 inches x 3 inches high. Bake about 10 minutes or until golden brown.
For Cheesecake: Reduce oven temperature to 325 degrees F.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature.
Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 26, 2006
I made this cheesecake for an Iron Chef cooking competition at my work and it won. This is definitely a recipe that will become sure favorite.