Appetizer Cheesecake With Cherry Tomatoes
Crust:
3-1/2 ounces bread crumbs
2 tablespoons olive oil
1/4 teaspoon oregano
Cheese layer:
7 ounces cream cheese
2-1/2 ounces feta
2-1/2 ounces sour cream
1/2 teaspoon mild paprika
1 teaspoon gelatin powder
1-1/2 tablespoons water
Topping:
Cherry tomatoes
Line bottom and sides of a 6-inch springform pan with parchment. Process bread crumbs, oil and oregano in a blender until uniform crumbs. Spread crumbs in prepared pan, packing firmly. Refrigerate. Pour water over gelatin, let puff up and then melt in a double boiler. Cream the cream cheese with paprika and sour cream, quickly mix in gelatin. Stir in crumbled feta and season with salt if needed. Spread cheese mixture over crust and refrigerate until completely set. Remove cheesecake from pan and place cherry tomatoes on top.
(From No Cooking Required (“Immigrant”))
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Crust:
3-1/2 ounces bread crumbs
2 tablespoons olive oil
1/4 teaspoon oregano
Cheese layer:
7 ounces cream cheese
2-1/2 ounces feta
2-1/2 ounces sour cream
1/2 teaspoon mild paprika
1 teaspoon gelatin powder
1-1/2 tablespoons water
Topping:
Cherry tomatoes
Line bottom and sides of a 6-inch springform pan with parchment. Process bread crumbs, oil and oregano in a blender until uniform crumbs. Spread crumbs in prepared pan, packing firmly. Refrigerate. Pour water over gelatin, let puff up and then melt in a double boiler. Cream the cream cheese with paprika and sour cream, quickly mix in gelatin. Stir in crumbled feta and season with salt if needed. Spread cheese mixture over crust and refrigerate until completely set. Remove cheesecake from pan and place cherry tomatoes on top.
(From No Cooking Required (“Immigrant”))
_._,_._,_
