SUNDRIED TOMATO CHEESECAKE – cheesecake, not just for dessert anymore

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.

Ingredients

  • 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

Preparation

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

  3. 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.

  4. 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 …

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