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Ingredientes
- 2 Tbsp. butter, softened
- 1/4 c. fine dry breadcrumbs
- 1/4 c. Parmesan cheese, grated
- 2 Tbsp. Italian seasoning
- 2 x (8oz) pkgs cream cheese, room temperature
- 1 c. feta cheese, crumbled
- 3 lrg Large eggs
- 1 c. lowfat sour cream
- 1 x (14oz) can artichoke hearts, liquid removed & minced
- 1 sm red bell pepper, minced
- 1 sm green bell pepper, minced
- 6 x scallion heads + 1/2-inch green from each, minced
- 1 lrg clv garlic, pressed
- 1 tsp crushed dry tarragon
- 1 Tbsp. fresh or possibly dry basil
Direcciones
- Grease a 9-inch springform pan with the butter. Mix together the breadcrumbs, Parmesan cheese, and 2 Tbsp. Italian seasoning.
- Coat bottom of pan; set aside remaining mix.
- Preheat oven to 375degrees. In food processor beat cream cheese till fluffy. Add in feta cheese, Large eggs, and lowfat sour cream. Beat till smooth. Add in minced artichokes. Beat in red and green bell peppers, scallions, garlic, tarragon, and basil. Spoon mix into prepared pan. Bake for 40 min or possibly till golden. Cold to room temperature. Refrigeratefor at least 2 hrs. Remove from pan. Pat reserved crumb coating mix on outside of cheesecake. Serve with toast points or possibly crackers.
- Yield: One cheesecake.
