A savory cheesecake that makes a stunning presentation.
2 large tomatoes, sliced
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 cup pine nuts, toasted
1/4 cup Italian–seasoned bread crumbs
2 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
15–ounce carton ricotta cheese
8–ounce package feta cheese, crumbled
3 large eggs
4 cups loosely packed shredded fresh spinach
2 cloves garlic, pressed
2 tablespoons all–purpose flour
1 tablespoons chopped fresh dill
Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels 10 minutes.
Process pine nuts in a food processor until ground. Stir together pine nuts, bread crumbs and melted butter. Press into bottom of a 9–inch springform pan. Bake at 350 F for 10 minutes. Cool in pan on a wire rack.
Beat cream cheese at medium speed with an electric mixer until creamy; add ricotta cheese, feta cheese and eggs, beating until blended.
Stir in spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
Pour into prepared crust. Bake at 325 degrees for 15 minutes.
Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheesecake in oven 20 minutes.
Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, and carefully remove sides of pan; cool 10 more minutes. Serve warm or cold.
Yields: Makes 12 appetizer or 8 main-dish servings.
Recipes: Appetizers, Dairy, Kosher