Discover the savory sensation of Sun-Dried Tomato Cheesecake, a culinary delight that marries the richness of traditional cheesecake with the bold flavors of sun-dried tomatoes and aromatic garlic. Whether you’re planning a gathering or seeking a make-ahead addition for your cheese plate, this versatile cheesecake offers a delightful surprise for your taste buds. Freeze it for up to 3 months, and when the moment arises, thaw a wedge in the refrigerator before serving it at room temperature on crackers or slices of crusty bread.
Yields: 7 servings
INGREDIENTS:
- 3 tablespoons melted butter or vegan margarine (such as Earth Balance)
- 1/2 cup bread crumbs or savory cracker crumbs
- 1/2 cup sun-dried tomatoes in oil
- 6 cloves garlic, peeled and minced
- 1 teaspoon dried oregano
- 3 large eggs or 3 ounces silken soft tofu
- 3 tablespoons all-purpose flour
- 2 (8-ounce) packages cream cheese or 18 ounces vegan cream cheese
- 1/2 cup sour cream (optional)
- 1/2 cup diced scallion
- 2 cups hot water
INSTRUCTIONS:
- Begin by generously coating the sides and bottom of a 7-inch springform pan with melted butter or margarine. Sprinkle the bread or cracker crumbs evenly over the bottom and sides of the pan. To keep things tidy, lay a 16″ × 16″ piece of plastic wrap atop an equally sized piece of aluminum foil. Place your pan in the center of this layered wrap and foil. Mold and crimp the foil around the pan to securely seal the bottom.
- Drain the sun-dried tomatoes, reserving 1 tablespoon of their oil. In a food processor, combine the tomatoes, minced garlic, dried oregano, eggs or tofu, all-purpose flour, cream cheese, and 1/2 cup of sour cream if desired. Blend until the mixture achieves a velvety smoothness. Stir in the diced scallion. Pour this luscious creation into your prepared springform pan. Seal it with foil and crimp the edges.
- Prepare your pressure cooker by placing a trivet or rack at the bottom. Pour in the hot water. To create a lifting apparatus, take two 24-inch strips of aluminum foil, fold each in half lengthwise twice, resulting in 24 × 2 strips. Lay these foil strips in a crisscross pattern on your countertop and position the foil-covered springform pan in the center. Raise the ends of the foil strips over the pan, grasping them to carefully lower the pan into the pressure cooker until it rests on the rack or trivet.
- Secure the pressure cooker lid and bring it to high pressure; maintain this pressure for 20 minutes. Afterward, remove it from the heat source and let it rest for 7 minutes before swiftly releasing any remaining pressure. Remove the lid and allow the cheesecake to cool within the pressure cooker until all traces of steam have dissipated.
- Employ the foil strips to delicately lift the pan from the pressure cooker. Remove the foil lid and, if necessary, dab any excess moisture with a paper towel. Let the cheesecake cool, and for the final touch, spread the remaining 1/2 cup of sour cream evenly over the top.
VARIATION:
- Customize your cheesecake with the addition of chopped fresh herbs, diced roasted red peppers, or a sprinkle of grated Parmesan for an extra layer of flavor.
Savor the harmonious blend of creaminess, umami, and aromatic herbs in this Sun-Dried Tomato Cheesecake. Whether you’re savoring it at a gathering or as part of a cozy evening, this savory delight promises an unforgettable culinary experience. Freeze it now, and when the moment beckons, let it thaw to perfection, revealing a slice of culinary brilliance that will leave a lasting impression. Enjoy every delectable bite!
