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Sun-Dried Tomato Pesto Cheesecake

Appetizers

Serves 10

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.

Crust

01

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.

Cheesecake Filling

01

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.

Assembly

01

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.

Ingredients

Crust

  • 2-1/2 cups panko (Asian bread crumbs)
  • 1/4 cup chopped opal basil
  • 1/4 cup chopped green basil
  • 1 Tbsp minced garlic
  • 1/2 cup melted butter
  • Salt and pepper to taste

Cheesecake Filling

  • 8 oz cream cheese
  • 6 oz fromage blanc (farmers cheese)
  • 6 oz sour cream
  • 4 oz sun-dried tomato pesto
  • 2 Tbsp sugar
  • 2 eggs
  • Salt and pepper to taste

Assembly

  • 10 cherry tomatoes