Havarti And Sun Dried Tomato Cheesecake Recipes

Steps:

• Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
• Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
• Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Steps:

• Preheat oven to 375 degrees F.
• Crust:.
• Mix crackers and melted butter until well blended.
• Spray a 9-10 inch round spring form pan with cooking spray.
• Press cracker mixture into bottom of pan.
• Bake for 10 minutes or until golden brown.
• Reduce oven temperature to 325 degrees F.
• Filling:.
• Beat cream cheese with mixer until smooth.
• Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
• Stir in havarti, tomatoes and onions until well blended.
• Spoon evenly over crust.
• Bake 45-60 minutes or until center is set.
• Run knife around the edges to loosen.
• Cool completely at room temperature.
• Cover and refrigerate at least 2 hours, no longer than 24 hours.
• Remove side of pan and slice to serve!