More Great Recipes: Appetizer

Chevre Cheesecake


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By kc10
Member since 2006

Serves 24 | Prep Time | Cook Time

Ingredients

Crust:
1 package (5.5-ounce) sesame breadsticks or crackers
1/2 cup butter, melted
Filling:
1-1/2 pounds goat cheese
1 package (8 ounce) cream cheese, softened
5 large eggs
1 teaspoon crushed dried rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
To Serve:
1/4 cup sun-dried tomatoes marinated in oil, drained and thinly sliced


Preheat oven to 350 degrees 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.


Crust:


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.


Filling:


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.


To Serve:


Garnish with sun-dried tomatoes.


Pairs Well With


Notes

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