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Tuesday, April 16, 2013

Shavuot is coming 2

I promised more dairy recipes for Shavuot.  Sorry about the lack of pictures for the next one.  I was sure I had some in my archives, but I searched to no avail.  Trust me, it is as good looking as it is delicious.

Savory Cheesecake with Sun-dried Tomatoes and Herbs (D)

Makes a wonderful main course when served with a salad or a fantastic appetizer.

Makes at least 12 servings

For the tomatoes:
1 1/2 cups packed fresh basil leaves
6 ounces sun-dried tomatoes in oil, drained with 2 tablespoons of the oil reserved
1 garlic clove, minced
1/3 cup Parmesan cheese
1/4 cup pecans
For the cheese cake:
1 cup finely chopped pecans
1 tablespoon melted butter
24 ounces cream cheese, at room temperature and cut into pieces or 16 ounces cream cheese and 8 ounces mascarpone
1/2 cup sour cream, if using mascarpone, use only ¼ cup sour cream
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large eggs, lightly beaten
1 tablespoon flour

Preheat the oven to 325 degrees.
Butter a 9” x 2” cake pan and line with parchment paper.
Prepare the sun-dried tomato mixture:
Place the basil, sun-dried tomatoes and their reserved oil, garlic, Parmesan and pecans in the bowl of a food processor.  Process until the mixture is well blended and almost smooth.  Set aside.
Prepare the cheese cake:
Place the cream cheese, sour cream, thyme, salt, pepper, eggs and flour in the bowl of a food processor.  Process until the mixture is smooth.
Butter the top of the parchment in the prepared cake pan and sprinkle the pecans over the top.  Press into the butter.  Pour half the cheese cake mixture over the pecans.  Spoon the sun-dried tomato mixture evenly over the cheese cake mixture.  Spread the remainder of the cheese cake mixture over the sun-dried tomato mixture.
Bake the cheesecake in the center of the preheated oven for 45 to 60 minutes.
Allow the cheesecake to cool in the pan on a rack and refrigerate, covered loosely for at least 3 hours, preferably overnight.  (Will keep in the refrigerator up to 3 days.)
To serve, run a knife around the side of the pan to loosen the cake, invert onto a serving platter, nut side up.  Garnish with basil leaves and smoked salmon curls.

I know you will really enjoy this.  Serve it with a nice mixed leaf lettuce salad dressed simply with freshly squeezed lemon juice and olive oil.

Another Shavuot installment coming soon.

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