Chèvre, or goat
cheese, flavors this savory appetizer, baked to resemble a dessert
cheesecake. Topped with strips of sun-dried tomatoes, Chèvre
Cheesecake makes an eye-catching centerpiece for any hors d'oeuvres
table.
Chèvre
Cheesecake
- 1 (5.5-ounce) package
sesame breadsticks or crackers
1/2 cup butter, melted
1 1/2 pounds goat cheese
1 (8-ounce) package cream cheese, softened
5 large eggs
1 teaspoon crushed dried rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup sun-dried tomatoes marinated in oil, drained and thinly
sliced
- Preheat oven to 350°F.
Generously butter a 9-inch springform pan. Wrap outside of pan
in foil to 'waterproof' it (foil should come halfway up the side);
set aside.
- Process breadsticks in
food processor until you have fine crumbs; combine with melted
butter. Press crumb mixture along bottom and up sides of prepared
pan; chill.
- Combine goat cheese, cream
cheese, eggs, rosemary, salt and pepper in food processor; process
until well mixed. Spoon into chilled crust. Set cheesecake pan
into larger pan; fill outer pan with water until halfway up sides
of springform pan.
- Bake about 70 minutes;
top of cheesecake should be lightly browned and, when touched
gently in the center, dry to the touch but still soft. Cool and
refrigerate overnight. Garnish with sun-dried tomatoes.
Makes 24 appetizer servings.
