Sun-Dried Tomato Cheesecake Squares
Yield
20 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| 6 | tablespoons |
butter
chilled, cut into small pieces |
|
| 1 | large |
eggs
|
|
| Filling | |||
| ½ | cup |
sundried tomatoes
oil packed |
|
| 6 | each |
garlic cloves
|
|
| 2 | teaspoons |
oregano
chopped fresh |
|
| 3 | large |
eggs
|
|
| 16 | ounces |
cream cheese
room temperature, cut into pieces |
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
butter
chilled, cut into small pieces |
|
| 1 | large |
eggs
|
|
| Filling | |||
| 118 | ml |
sundried tomatoes
oil packed |
|
| 6 | each |
garlic cloves
|
|
| 1E+1 | ml |
oregano
chopped fresh |
|
| 3 | large |
eggs
|
|
| 462.4 | ml/g |
cream cheese
room temperature, cut into pieces |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
scallions, spring or green onions
finely chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Drain tomatoes, reserving 1 tablespoon oil.
Make crust - blend flour and butter until mix resembles coarse crumbs.
Add egg and blend just until dough begins to clump.
Press onto bottom of 13x9 inch baking dish (dough will be thin).
Bake about 10 minutes, until light golden.
Cool.
Make filling: in processor, finely chop tomatoes with reserved oil, garlic and oregano.
Blend in eggs.
Add cream cheese and blend until smooth.
Add sour cream and blend until combined.
Transfer filling to bowl and mix in chopped green onion.
Season to taste with salt and pepper.
Pour filling into crust and bake until filling puffs and is light brown, about 20 minutes.
Cool to room temp and cut into squares.
