Saturday, Oct 22, 2016
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Sun-Dried Tomato Cheesecake

1 cups (8 ounces) graham cracker crumbs

cup unsalted butter

1.7 pounds cream cheese

2 cups sun-dried tomatoes

1 teaspoon garlic

cup fresh basil

2 tablespoons onion, chopped

3 ounces heavy cream

6 eggs, plus 5 more eggs to be used for yolks only

1 cup Parmesan cheese

1 ounce flour

Salt and pepper to taste

1 ounces cornstarch

Preheat oven to 350 degrees. Grease sides of a springform pans or use 8-inch pans, ungreased.

To make crust: In a large bowl, combine butter and graham cracker crumbs. Press into bottom of pan and freeze.

To make filling: In a large bowl, beat cream cheese on medium high for 3 minutes. Blend in cream. Add eggs one at a time, mixing well after each egg is added. Mix in all other ingredients until smooth and pour filling in crust. Bake one hour in preheated oven. Turn oven off and let cake cool in oven for 2 hours. Refrigerate for at least 4 hours before serving.

Yield: Two 8-inch cheesecakes

Source: Chef Marcel Hesseling

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