HAVARTI AND SUN-DRIED TOMATO CHEESECAKE
Nestled on a buttery cracker crust, cream cheese takes on the flavor of savory ingredients in this elegant party "dip."
Provided by Betty Crocker Kitchens
Categories Snack
Time 3h45m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
- Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
- Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 1/2 g
TOMATO-GOAT CHEESE SPREAD
A good friend shared this recipe with me. It is super easy and so delicious. Guests will love it! It's best served with crackers that aren't strongly seasoned. -Linda Alexander, Madison, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.
Nutrition Facts : Calories 117 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
HAVARTI AND SUN-DRIED TOMATO CHEESECAKE
This is the most delicious appetizer! Don't be wary of the ingredients, the outcome is fabulous. My neighbor gave me this savory cheesecake recipe. The flavors are amazing and it goes well served with crackers and a bunch of grapes on the side. This is an elegant appetizer, especially if you're looking for something out of the ordinary.
Provided by LifeIsGood
Categories Cheese
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Crust:.
- Mix crackers and melted butter until well blended.
- Spray a 9-10 inch round spring form pan with cooking spray.
- Press cracker mixture into bottom of pan.
- Bake for 10 minutes or until golden brown.
- Reduce oven temperature to 325 degrees F.
- Filling:.
- Beat cream cheese with mixer until smooth.
- Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
- Stir in havarti, tomatoes and onions until well blended.
- Spoon evenly over crust.
- Bake 45-60 minutes or until center is set.
- Run knife around the edges to loosen.
- Cool completely at room temperature.
- Cover and refrigerate at least 2 hours, no longer than 24 hours.
- Remove side of pan and slice to serve!
Nutrition Facts : Calories 243.9, Fat 23.2, SaturatedFat 12.6, Cholesterol 115.8, Sodium 218.6, Carbohydrate 4.5, Fiber 0.5, Sugar 2.1, Protein 5.5
CREAMY SUN-DRIED TOMATO FETTUCCINE
A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.
Provided by ybseball
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
- Mix together Greek yogurt and sour cream in a small bowl.
- Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
- Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g
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