Sun-Dried Tomato Cheesecake Recipe

Name: Sun-Dried Tomato Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 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; Filling:; 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)

Servings: persons

Crust:
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
Filling:
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)

1
Preheat oven to 350u00b0.
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 350u00b0 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.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Crust:, 5 (1-ounce) slices whole wheat bread, 1/2 cup chopped fresh parsley, 1/2 teaspoon salt, and more.

Yes, Sun-Dried Tomato Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sun-Dried Tomato Cheesecake

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