- 10
- 20 mins
Ingredients
- 1 cup tightly packed fresh basil leaves, washed and dried
- 3 to 4 sprigs Italian parsley, washed and dried
- 2 cloves garlic, coarsely chopped
- 1/4 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 packages (8 oz each) cream cheese, softened
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup chopped, drained oil-packed sun-dried tomatoes
- Variation: Substitute coarsely chopped pine nuts for grated Parmesan
Preparation
Step 1
Preheat oven to 350 degrees
Line 9-inch cheesecake or springform pan with 3-inch sides with parchment paper.
In a food processor fitted with a metal blade pulse basil, parsley, garlic, and olive oil until finely chopped. Stir in Parmesan, salt, and pepper. Set aside.
In a large mixer bowl beat cream cheese on medium-high speed for 3 minutes. Add eggs one at a time, beating after each addition. With a rubber spatula fold in flour. Add sun-dried tomatoes and basil mixture. Pour into prepared cheesecake pan.
Bake in preheated oven for 20 to 25 minutes or until the top is light brown and the center has a slight jiggle to it.
Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Serve slightly warmed, if desired, to make more spreadable.
Tip: To serve as a warm appetizer, wrap the cheesecake in foil and place in a preheated 350 degree oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake.