SUNDRIED TOMATO CHEESECAKE – cheesecake, not just for dessert anymore

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I think cheesecake helps call attention to you. Then you can follow through and prove yourself. Marilyn Monroe

Hi there,

To continue with this strange, sudden obsession that has taken hold of me. I have entered the following recipe in the Bella Sun Luci recipe contest.

The inspiration for this savory cheesecake appetizer came from my friend Rosalie’s mother’s ricotta pie. (Thank you, Franny.)

It is a pretty and delicious combination of cheeses, sundried tomatoes, and pesto. I hope you try it.


  • Butter for greasing the pan
  • 4 and 1/2 inch springform pan
  • 4 ounces of cream cheese, room temp
  • 3 ounces of goat cheese, room temp
  • 4 ounces ricotta cheese, room temp
  • 1 cup of Bella Sun Luci Sun Dried Tomatoes with Zesty Peppers
  • 2 tablespoons of pesto
  • 4 tablespoons of Bella Sun Luci Tomato Pesto Sauce
  • 2 tablespoons of toasted pine nuts
  • 1 tablespoon of sugar
  • zest of one large lemon
  • 1 large egg plus one yolk
  • 1/2 teaspoon of sea salt


  • Preheat the oven to 350 degrees
  • Butter the bottom and sides of a 4 1/2 inch springform pan
  • Line the bottom with parchment paper
  • Wrap the outside with heavy duty aluminum foil
  • Place the sundried tomatoes in a food processor and pulse until chopped into small pieces
  • Removes tomatoes from the food processor and add the room temperature cheese and pulse until combined
  • Add the lemon zest, eggs, salt, and sun dried tomato and pepper mixture and combine
  • In a small bowl combine 2 tablespoons of tomato pesto with basil pesto and set aside
  • Pour half of the cheese mixture into the pan
  • Dot the mixture with the combined pesto mixture
  • Pour the remaining cheese mixture on top
  • Place the springform pan into an ovenproof pan containing hot water that reaches halfway up the springform pan
  • Bake for 50 minutes; check after 45 minutes. The cake should be slightly loose in the center
  • Remove from the oven and remove the aluminum foil
  • Refrigerate for 3 hours and then remove from the springform pan
  • Smooth the additional tomato pesto on the top and sprinkle the pine nuts
  • Let the cake remain out of the refrigerator for at least 3 hours before serving

As Julia would say, Bon Appetite!

18 responses to “SUNDRIED TOMATO CHEESECAKE – cheesecake, not just for dessert anymore”

  1. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    angiesrecipes says:

    The cheesecake made with 3 different kinds of cheese must have tasted particularly aromatic and flavourful with pesto and pine nuts. A fantastic recipe!

  2. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Oh this sounds divine Bernadette! It sounds like a winner to me!

  3. 🤩 Wow!!! This looks and sounds absolutely delicious! If you don’t win that recipe contest, the judges must need a taste bud transplant. 😂

  4. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:

    Very nice. I remember versions of this in the 80’s. It was all about sun dried tomatoes and pesto back then! But, that doesn’t mean that it’s not good. Such great flavors.

  5. patriciastreeter – United States – Magnify Your Style started off as a fashion based website, but I am passionate about more than clothing. In truth, style is just a way of doing things. Overtime, Magnify Your Style has covered different outlets. Though I still have a place in my heart for fashion, Magnify Your Style is a site that encourages embracing multiple creative outlets. For those that have followed me from the beginning, thank you for your support. For new readers, thank you for stopping by. Feel free to stay a while.
    patriciastreeter says:

    Ooh a savory take on cheesecake. Looks like it would be a great feature on Holiday platters.

  6. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit says:

    This is such a wonderful combination of tasty ingredients.
    Definitely deserves a win! 🙂

  7. this sounds very interesting and different. i have an old recipe lurking around for a salmon cheesecake, and one for a chicken version. i must try them out one day …

  8. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Sounds awesome! Thank you for sharing this!

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