Sun-Dried Tomato Cheesecake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 24

Ingredients:

5 (1-ounce) slices whole wheat bread

1/2 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon grated lemon rind

1/2 teaspoon freshly ground black pepper

1 tablespoon butter

1 teaspoon extravirgin olive oil

1 garlic clove, minced

1 1/4 cups sun-dried tomato halves, packed without oil (about 3 ounces)

1 1/4 cups 1% low-fat cottage cheese

1 tablespoon fresh lemon juice

1 tablespoon all-purpose flour

1/4 teaspoon salt

2 (8-ounce) blocks 1/3-less-fat cream cheese

2 (8-ounce) blocks fat-free cream cheese

2 large egg whites

1/4 cup coarsely chopped fresh basil

1/2 cup drained canned artichoke hearts, chopped

72 melba toast rounds (about 12.5 ounces)

Directions:

1. Preheat oven to 350°.
2. Line bottom of a 9-inch springform pan with parchment.
3. To prepare crust, place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 2 cups. Combine breadcrumbs, parsley, 1/2 teaspoon salt, rind, and pepper in a medium bowl. Melt butter in a small skillet over medium heat. Add oil and garlic; cook 1 minute, stirring constantly. Add butter mixture to breadcrumbs; stir with a fork. Press breadcrumb mixture evenly into the bottom of the prepared pan. Set aside.
4. To prepare filling, cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and finely chop.
5. Place cottage cheese in a food processor; process until smooth. Add lemon juice and next 5 ingredients (through egg whites); process until smooth. Add tomatoes, basil, and artichoke; process until well blended. Pour cream cheese mixture into prepared pan. Bake at 350° for 30 minutes or until almost set; let cool to room temperature. Cover and chill; cut into 24 wedges. Serve at room temperature with Melba toast rounds.

By RecipeOfHealth.com