 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
This cake is also smaller, being baked in an 8 pan and not a 9 . Courtesy of Woman's Day magazine dated 1/1/2008. Ingredients:
crust |
3/4 cup pecans |
3/4 cup dry seasoned bread crumbs |
3 tablespoons unsalted butter |
filling |
16 ounces neufchatel cheeseor cream cheese, softened |
11 ounces goat cheese, softened |
1 cup sour cream |
1/3 cup parmesan cheese, grated |
3 large eggs |
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped |
1 1/2 tablespoons fresh dill, snipped |
1 1/2 tablespoons fresh chives, snipped |
1 tablespoon fresh thyme leaves |
zest of 1 lemon |
juice of 1 lemon |
2 cloves garlic, finely minced |
garnish: (if desired) |
fresh dill sprigs |
cherry tomatoes |
Directions:
1. Preheat oven to 350 degrees F.
2. Line the bottom of an 8x3 springform pan with foil.
3. Coat bottom and sides of pan with cooking spray
4. CRUST:
5. Pulse pecans and breadcrumbs in food processor until nuts are finely ground.
6. Add butter to processor.
7. Pulse until coarse crumbs form.
8. Press onto bottom of prepared pan.
9. Bake for 8 to 10 minutes. OR until crust is set and golden
10. Cool on wire rack.
11. Raise oven temperature to 425 degrees F.
12. FILLING:
13. Beat cream cheese, goat cheese, sour cream and Parmesan cheese in a large bowl on medium mixer speed until creamy.
14. Beat in eggs until smooth.
15. Add remaining filling ingredients.
16. Beat until well incorporated.
17. Pour into prepared crust.
18. Smooth the top.
19. Place pan in oven.
20. Immediately reduce temperature to 325 degrees F.
21. Bake 45 to 50 minutes until golden on top and set in the middle.
22. Cool IN PAN on wire rack.
23. Cover and refrigerate. (overnight is best)
24. TO SERVE:
25. Allow cheesecake to come to room temperature.
26. Remove sides of pan.
27. Slide cheesecake from bottom of pan to serving plate, removing the foil.
28. Garnish, if desired.
29. PLAN AHEAD:
30. Cheesecake can be baked up to 1 week ahead and refrigerated. Keep in mind that you won't have the use of your springform pan during that period as it must remain on the cake until serving.
|
|