Recipe: Sun-Dried Tomato Cheesecake Squares (Bon Appetit, 1991)

SUN-DRIED TOMATO CHEESECAKE SQUARES

FOR THE CRUST:
1 1/4 cups flour
6 tbsp butter, chilled*
1 large egg

FOR THE FILLING:
1/2 cup oil-packed sun-dried tomatoes, drained (reserve 1 tablespoon oil)
6 cloves garlic
2 tsp chopped fresh oregano
3 large eggs
2 pkg (8 oz each) cream cheese, room temperature*
1 cup sour cream
1/2 cup finely chopped green onion

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Blend flour and butter until mix resembles coarse crumbs. Add 1 egg and blend just until dough begins to clump. Press onto bottom of 13x9-inch baking dish (dough will be thin).

Bake about 10 minutes, until light golden. Cool.

TO PREPARE THE FILLING:
In food processor, finely chop tomatoes with reserved oil, garlic and oregano. Blend in 3 eggs. Add cream cheese and blend until smooth. Add sour cream and blend until combined.

Transfer filling to bowl and mix in chopped green onion. Season to taste with salt and pepper. Pour filling into crust.

Bake until filling puffs and is light brown, about 20 minutes. Cool to room temperature and cut into squares.

*Butter and cream cheese should be cut into bits.

From: Vicki,La
Source: Bon Appetit magazine, December 1991