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Red Pepper Jam Cheesecake. Serves 6-8
Ingredients
- ¼ cup pine nuts
- 8 ounces cream cheese (at room temperature)
- 1 cup Red Pepper Jam
- 2 cloves garlic – minced
- ¼ cup chopped fresh cilantro
- 5 ounces sharp cheddar cheese, grated (about 1 ¼ cup)
- Sliced bread, crackers or Belgian endive cups (as accompaniment)
Directions
- Preheat oven to 325. Place pine nuts on baking sheet and toast in
oven until golden. About 8 minutes. Put aside
- Place cream cheese, ½ cup jam, garlic, cilantro, and
cheddar cheese in food processor. Process until evenly blended.
- Line bottom of 7” spring form pan with parchment
paper. Spray sides of pan with nonstick spray. Add cheese mixture
- Refrigerate at least 2 hours. Spread remaining jam evenly across
the top surface and sprinkle on pine nuts. The recipe can be completed
to this point up to 24 hours before serving.
- To serve – carefully removed the sides of the pan. Transfer
the cheesecake to a serving plate. Serve chilled with sliced bread,
crackers or endive cups.
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