Sun-Dried Tomato Cheesecake Squares You Have To Try

Thursday, March 7, 2019

Sun-Dried Tomato Cheesecake Squares

"Savory egg, cheese, herb and tomato filling baked with a simple, golden crust. Beware - you might want to devour every unmarried rectangular!"

Ingredients :

1 1/four cups all-reason flour
6 tablespoons butter
1 egg
half of cup oil-packed solar-dried tomatoes
1 tablespoon olive oil
6 cloves garlic, chopped
2 teaspoons chopped sparkling oregano
three eggs
sixteen ounces cream cheese
1 cup bitter cream
half cup chopped green onions

Instructions :

Prep : 55M	Cook : 20M	Ready in : 1H30M

Preheat oven to 350 ranges F (175 degrees C). Lightly grease a 9x13 inch baking dish.
To Make Crust: In a medium bowl combination flour and butter or margarine until aggregate resembles coarse crumbs. Add egg and mix just until dough begins to clump. Press dough onto the lowest of a lightly greased 9x13 inch baking dish (dough could be thin). Bake inside the preheated oven for approximately 10 minutes, until lightly golden. Let cool and set apart (Note: Keep oven on at identical heat.)
To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a blender or meals processor. Chop finely. Blend in eggs. Add cream cheese (must be room temperature) and mix all until easy. Add sour cream and blend till all mixed collectively.
Transfer combination to a medium bowl and stir in inexperienced onion. Season with salt and pepper to flavor and pour filling into reserved crust. Bake within the preheated oven until filling puffs up and is mild brown, approximately 20 minutes. Cool to room temperature and cut into squares. Serve.

Notes :

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