CHERRY TOMATO CHEESECAKE

1/2 cup cracker crumbs
1 teaspoon finely grated lime zest
2 packages (8 oz. each) lower-fat cream cheese, softened
4 eggs
2 tablespoons flour
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 cup finely chopped fresh parsley, or 2 tablespoons dried
2 teaspoons minced fresh basil, or 1/2 teaspoon dried
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1 teaspoon crushed, finely chopped fresh rosemary, or 1/2 teaspoon dried
3 tablespoons finely chopped sun-dried tomatoes, drained
1/4 cup finely chopped seeded cherry tomatoes
Fresh herbs, optional
Cherry tomatoes, optional

Preheat oven to 350 degrees Fahrenheit. Evenly coat 8- or 9-inch springform pan with cooking spray.

In small bowl, mix together crumbs and lime zest. Press mixture evenly on bottom of prepared pan. Set aside.

In medium bowl, stir together cream cheese, eggs, flour, lime juice, and seasonings. Beat until well blended. Stir in tomatoes. Pour into prepared pan.

Bake until mixture is firm and set in center, about 50 to 60 minutes. Cool in pan for 10 minutes.

Remove from pan and garnish with fresh herbs and cherry tomatoes, if desired.

Servings: 6
Source: Ohio Poultry Association