Sun-Dried Tomato Pesto Cheesecake
Creamy cheeses combine with sun-dried tomato pesto to make a delicious cheesecake filling. Try these savory individual cheesecakes for an unusual and elegant appetizer.
Mix crust ingredients together. Pack 1/4 cup crust each into 10 individual 3 oz molds. Bake 4 minutes in a convection oven with fan on. Cool completely.
Blend cream cheese, fromage blanc and sour cream in a mixing bowl on low speed. Add sugar, eggs and salt & pepper to taste. Continue mixing at low speed for 5 minutes, scraping bowl as needed.
Place a whole cherry tomato in center of each cooled crust. Pour approximately 2 oz of cheese mixture in each crust. Bake 16-20 minutes.