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 (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
RECIPES YOU MAY ENJOY
Get Inspired @californiasundry
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.