Havarti and Sun-Dried Tomato Cheesecake
A savory appetizer cake featuring Havarti cheese and sun-dried tomatoes.
Ingredients
crushed buttery crackers (about 28 crackers)
1 1/4 cups
butter or margarine (melted)
3 tablespoons
cream cheese (softened)
3 packages (8 oz each)
heavy (whipping) cream
1/4 cup
eggs
3
liquid from sun-dried tomatoes
1 tablespoon
shredded Havarti cheese
1 1/2 cups (6 oz)
sliced drained sun-dried tomatoes (packed in oil and herbs)
1/2 cup
green onions (sliced, 1/2 cup)
8
Instructions
1
Step 1
Preheat oven to 375°F. Mix crushed buttery crackers and melted butter in a medium bowl until evenly combined. Press the mixture firmly into the bottom of a 10-inch springform pan. Bake for approximately 10 minutes, or until golden brown.
2
Step 2
Lower oven temperature to 325°F. Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add heavy whipping cream, eggs, and sun-dried tomato liquid; beat until creamy. Stir in shredded Havarti cheese, sliced sun-dried tomatoes, and green onions until fully combined. Scoop the mixture evenly over the pre-baked crust.
3
Step 3
Bake for 40 to 45 minutes, or until the center is set. Run a knife around the edge of the cheesecake to loosen it from the pan. Let cool completely at room temperature. Cover and refrigerate for at least 2 hours, but no more than 24 hours. Remove the sides of the springform pan. When serving, cut the cheesecake into thin wedges.
