Chèvre Cheesecake
Ingredients:
- 1 (5.5 oz.) package sesame breadsticks or crackers
- 1/2 cup butter, melted
- 1 1/2 lbs goat cheese
- 1 (8 oz.) package cream cheese, softened
- 5 large eggs
- 1 tsp crushed dried rosemary
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup sun-dried tomatoes marinated in oil, drained and thinly sliced
Preparation:
Preheat oven to 350° F. Generously butter a 9-inch springform pan. Wrap outside of pan in foil to 'waterproof' it (foil should come halfway up the side); set aside.
Process breadsticks in food processor until you have fine crumbs; combine with melted butter. Press crumb mixture along bottom and up sides of prepared pan; chill.
Combine goat cheese, cream cheese, eggs, rosemary, salt and pepper in food processor; process until well mixed. Spoon into chilled crust. Set cheesecake pan into larger pan; fill outer pan with water until halfway up sides of springform pan.
Bake about 70 minutes; top of cheesecake should be lightly browned and, when touched gently in the center, dry to the touch but still soft. Cool and refrigerate overnight. Garnish with sun-dried tomatoes.
Servings: 24Source:
Submitted by: Recipe Group Member
Date:
