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California Hors D'Oeuvre Cheesecake

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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1-1/2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 beaten egg
3 to 4 tablespoons cold water
1 (8-oz.) plus 1 (3-oz.) pkg. cream cheese, softened
1 cup chopped, drained tofu
1/3 cup mayonnaise or salad dressing
1 tablespoon chopped onion
2 teaspoon chopped shallots
2 to 3 teaspoon Dijon mustard
To Serve:
Cherry tomato halves, chopped parsley, sliced mushrooms, sliced green onion, chopped hard-cooked egg, sliced ripe olives


Preheat oven to 425 degrees F.

For Pastry:

Stir together flour, cheese, and salt. Cut in butter until mixture is the size of peas. Stir in egg and water just until mixture is moistened. Shape into ball; cover and chill for 1 hour.

Roll out dough on floured surface to a 12-inch circle; fit into a 10-inch tart pan with a removable bottom. Prick bottom with fork. Trim edges to edge of pan.

Bake in a 425-degree oven for 12 to 15 minutes or till light golden brown. Cool.


Meanwhile, in a food processor bowl or blender container place cream cheese, Tofu, mayonnaise, onion, Shallots, and mustard. Cover and process till very smooth.

Turn mixture into cooled crust; cover and chill 2 hours or overnight.

To Serve::

Arrange garnishes in concentric rings on top of pie; cut pie into wedges to serve.

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