This makes a very special 7 inch savory cheesecake that is wonderful served with a light green salad as a starter; or a mixed salad as a picnic/main course/tea theme.
1 unbaked wholewheat pie crust
1/2 cup minced dried tomatoes in oil
3 tbsp olive tapenade or eggplant kaviar/spread (optional)
2 x 8ozs packages of cream cheese
3 large eggs
5ozs shredded Swiss Cheese
1/4 cup minced shallots
1/2 tsp salt
1/2 tsp pepper
few shakes ground paprika
1/2 tsp herbes d' Provence
1 1/2 cups thick sour cream
edible flowers /sliced radish/toasted almond flakes for garnish
meanwhile:
Drain the dried tomatoes and dry between sheets of kitchen paper.
Carefully press the pie crust into a 7 inch spring form pan covering the bottom and some of the sides of the pan.
Bake the pie crust "blind" in a 450f oven for about 10 mins ( place parchment and baking beans over top to prevent crust rising).
remove and cool in the pan on a wire rack, removing the beans and parchment when cool.
Turn oven down to 350F
Spread the base of the pastry with the tapenade.
Beat the cream cheese until light and fluffy then add the eggs one at a time continuing beating.
Stir in the the tomatoes, Swiss cheese, and everything else except the sour cream.
Mixing well as a folding in method, and pour, gently without disturbing the tapenade base into the partially baked pie crust.
Bake 35-40 mins or until lightly browned.
Remove from oven and cool on a wire in the pan for 30 mins
gently smooth the sour cream over the top and allow to cool a further 30 mins before wrapping well in waxed paper and cling plastic and chilling in fridge for a min. 8 hours.
to serve:
Place the cake pan on a serving platter and gently run a knife around the edge to release the sides of the pan, remove the pan and serve topped with desired topping.
Cut into slices to serve.
variations: you may add more dried tomato, dried herbs to the pastry base or even some shredded cheese too.
Sweet Potato-Coconut Streusel Cheesecake
This also make a 7 inch wonderful dessert cheesecake
20 shortbread/vanilla cookies..smashed into crumbs
1/4 cup finely chopped pecans or walnuts
1/2 cup unsweetened flaked coconut
3 tbsp melted butter
3 tbsp all purpose flour
1 tbsp packed brown sugar
1/4 cu0p unsweetened flaked coconut
1/4 cup pecan pieces
2 x 8ozs cream cheese
1/2 cup firmly packed brown sugar
1/2 cup mashed cooked yams
1/4 cup coffee liquor OR double cream
1/4 tsp ground cinnamon OR allspice
2 large eggs
sweetened whipped cream to garnish
Preheat oven 350F
Combine 1st 4 ingredients and mix well..spread the mix on the bottom and 1 inch up the sides of a 7 inch spring form pan
Bake in middle oven for 10-12 mins.
remove and cool in pan on a wire rack.
Reduce oven to 325F
in a small bowl:
Combine the flour, tbsp brown sugar, and cut in the 2 tbsp butter to form crumbs, add the coconut and pecans and mix well, then chill.
Beat the cream cheese until light and fluffy.
Gradually add the brown sugar, beating well.
Add the coffee liquor, sweet potato and ground cinnamon, scrape down the bowl then slowly add the eggs.,
Scrape down well then pour into the crumb crust, bake in middle oven for 50- mins.
Remove from oven and sprinkle on cold streusel topping and bake a further 25 mins .
remove from oven to a wire rack, and when cold enough chill for 8 hours well wrapped.
To serve, place on serving platter and run knife along edge to release the sides.
Carefully remove the pan and garnish with whipped cream/shakes of more cinnamon or unsweetened cocoa/coffee powder before serving.
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