Tuesday, June 24, 2008

Herb Cheesecake

All the fresh herbs clearly has inspired me recently. This was particularly good. Serve this on crackers or on a bagle in the a.m.

1 package of cream cheese softened
½ C. sour cream
1 egg whole
1 egg white
2 TBS fresh parsley packed in
1 TBS fresh rosemary packed in
1 TBS fresh oregano packed in
30 fresh chive stalks
½ tsp salt
1TBS lemon
8TBS soft goat cheese
1 tomato
Salt and pepper
Heat oven to 250. Slice tomato fairly thinly and lay on baking dish. Drizzle with olive oil and salt and pepper it. Bake for 45 minute to an hour (depends on if you like them more soft or more chewy).
Meanwhile in food processor (if you do not have, chop herbs finely and use hand blender), process first 10 ingredients until herbs are fairly smooth. Add 6 TBS of the goat cheese and process for 20 more seconds. Set aside.
Increase oven temperature to 350. Line the bottom of a 7 inch spring form pan with tomatoes. Dot tomatoes with the 2 remaining tablespoons of goat cheese. Pour herb mixture on top of tomatoes and goat cheese.
Bake for 40 minutes or until a knife come out almost clean. Let cool. Loosen sides by running a knife around edge of spring form. Remove outside of pan. Place serving dish on top of cheesecake and invert so tomatoes are on top. Chill and serve.

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