RecipesRECIPES

Savory Cheesecake

Prep Time: 15 minutes / Cook Time: 45 minutes / Yields: 2 servings

California Sun Dry

Ingredients

½ cup ricotta cheese
¾ cup cream cheese
1 tbsp sugar
1 egg
Pinch kosher salt
½ cup Julienne Cut Sun-Dried Tomatoes
Tomatoes, coarsely chopped
¼ cup apricot jam
1-2 tsp hot water
Special equipment: 1 (4 ½ inch diameter) springform pan

Instructions

Step 1
Preheat the oven to 350°. Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta and cream cheese in the food processor. Pulse to mix..

Step 2
Add sugar, egg, and salt, and pulse a few times until well mixed. Stir in sun-dried tomatoes. Pour mix into prepared pan and place in a larger pan. Pour hot water in a larger pan to come halfway up the sides of the springform pan.

Step 3
Bake until golden at the edges and the center of the cake moves slightly, about 45 minutes. Transfer the cake to a wire rack to cool completely. Cover and refrigerate until chilled.

Step 4
To serve, mix the jam and water in a small bowl. Stir well. Uncover and remove sides of springform pan from the cheesecake. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with pita chips or crackers.

PRODUCT USED

Julienne Cut Sun-Dried Tomatoes

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

RECIPES YOU MAY ENJOY

Get Inspired @californiasundry

Recipes

Savory Cheesecake

Prep Time: 15 minutes / Cook Time: 45 minutes / Yields: 2 servings

California Sun Dry

Ingredients

½ cup ricotta cheese
¾ cup cream cheese
1 tbsp sugar
1 egg
Pinch kosher salt
½ cup Julienne Cut Sun-Dried Tomatoes
Tomatoes, coarsely chopped
¼ cup apricot jam
1-2 tsp hot water
Special equipment: 1 (4 ½ inch diameter) springform pan

Instructions

Step 1
Preheat the oven to 350°. Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta and cream cheese in the food processor. Pulse to mix..

Step 2
Add sugar, egg, and salt, and pulse a few times until well mixed. Stir in sun-dried tomatoes. Pour mix into prepared pan and place in a larger pan. Pour hot water in a larger pan to come halfway up the sides of the springform pan.

Step 3
Bake until golden at the edges and the center of the cake moves slightly, about 45 minutes. Transfer the cake to a wire rack to cool completely. Cover and refrigerate until chilled.

Step 4
To serve, mix the jam and water in a small bowl. Stir well. Uncover and remove sides of springform pan from the cheesecake. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with pita chips or crackers.

0
    0
    Your Cart
    Your cart is empty