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Sun Dried Tomato and Basil Cheesecake Appetizer

  Dark pumpernickel bread crumbs 1 1⁄2 Cup (24 tbs)
  Unsalted butter 3⁄4 Cup (12 tbs), softened
  Grated parmesan cheese 2 Ounce
  Reduced fat cream cheese 24 Ounce (3 packets, 8 ounce each)
  Finely chopped onion 3 Tablespoon
  Sun dried tomatoes 32 Ounce (1 jar)
  Dried basil 1 Tablespoon
  Eggs 5 Large
  Lowfat sour cream 16 Ounce
  Pesto 3 Tablespoon
  Fresh basil leaves 1 Tablespoon (for garnish)
  Cooking spray 1
  Crackers 1 Cup (16 tbs) (adjust quantity as needed)

1. Pre heat an oven at 175 C (350 F).
2. Finely chop 7 tablespoons sun dried tomatoes and keep aside.
3. Coarsely chop 15 no-€™s sun dried tomatoes and keep aside.
4. Grease a 9 ½ inch non stick spring form pan with cooking spray and line with butter paper. Keep aside.
5. Using an electric mixer, blend together ½ cup butter, bread crumbs and 3 tablespoons Parmesan cheese.
6. Transfer mixture on to lined pan and spread evenly at bottom and ¼ inch at sides. Refrigerate.
7. Line a baking tray with foil and keep aside.

8. In a medium sized bowl, place cream cheese and beat well using an electric beater.
9. Add onions, remaining parmesan cheese, butter, basil, eggs, sour cream, finely chopped sun dried tomatoes, 1 tablespoon oil and herbs (which would be soaked in the ready made sun dried tomatoes jar). Blend well till smooth.
10. Transfer 1/3 of mixture on to prepared crust and spread evenly. Top with coarsely chopped sun dried tomatoes and ½ quantity of remaining mixture.
11. Spread evenly and top with a thin layer of pesto and remaining mixture.
12. Place crust on lined tray and bake in pre heated oven for 50 to 60 minutes or till done.
13. Once baked, allow cheesecake to remain in oven for 20 more minutes.
14. Once completely cooled, remove from oven and refrigerate for at least 24 hours.
15. Using a sharp knife, loosen edges and de mould cheese cake.

16. Cut chilled cake into wedges and serve immediately topped with fresh basil, sundried tomatoes and accompanied with crackers.

Recipe Summary

Difficulty Level: 
Holiday, Party
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7063 Calories from Fat 2795

% Daily Value*

Total Fat 319 g491.4%

Saturated Fat 165.8 g828.9%

Trans Fat 0 g

Cholesterol 1710.6 mg570.2%

Sodium 27659.8 mg1152.5%

Total Carbohydrates 808 g269.3%

Dietary Fiber 123 g492.1%

Sugars 384.8 g

Protein 349 g697.3%

Vitamin A 363% Vitamin C 624.9%

Calcium 522.7% Iron 595.5%

*Based on a 2000 Calorie diet

Sun Dried Tomato And Basil Cheesecake Appetizer Recipe