Cosmos Sundried Tomato Cheescake


Prep time: 15 minutes
Bake time: 1 hour

  • 16oz cream cheese
  • 1 cup ricotta cheese
  • 3 eggs
  • 1/2 cup grated parmesan cheese
  • 1 cup cosmos sundried tomato sauce
  • 2-4 tsp chopped fresh parsley
  • 2 tsp chopped fresh basil


    Preheat oven to 325
    Grease 10 in spring pan

    Mix cream cheese and ricotta with mixer until well blended.

    Add eggs 1 at a time blending well but not over-beating.

    Add remaining ingredients and mix just until ingredients are well incorporated.

    Pour mixture into spring pan and bake @ 325 for about an hour. The center should be set but should still be a bit wobbly.

    Once cooked, run knife around edges to loosen and let cool hours then refrigerate overnight.

    To serve: allow cheescake to come to room temp and serve with crackers, fresh fruits (melons & grapes) or Italian meats i.e. prosciutto or a hard salami.
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