Appetizer Cheesecake Squares2013-06-20
- Servings : 50
- 2 pie crust
- 1 250 g package cream cheese, softened
- 4 large eggs
- 1/4 cup sherry
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1 cup cream
- 1 1/2 cups shredded extra old cheddar cheese
- 1 1/2 cups shredded swiss cheese
- 2 cups sour cream
- 25 cherry tomatoes
- 1 bunch parsley
Preheat oven to 450F degrees.
Roll out pastry to line a 15X10-inch jelly roll pan. Prick with a fork. Bake at 450 for 8 mins. Remove form oven. Lower temp to 350F degrees.
Beat cream cheese in an electric mixer until light and fluffy. Gradually beat in eggs, one at a time. Add sherry, mustard, and salt. Gradually add cream and blendwell.
Sprinkle combined cheeses over partially baked crust. Ladle cream cheese mixture over top. Bake at 350F for 25 minutes. Remove form oven and let stand on a wire rack for 5 minutes.
Spread sour cream evenly over top. Return to oven. Bake 8- 10 minutes longer. Cool
Cut cheesecake into small squares of 1 1/2 inches. Decorate each square with a slice of the cherry tomatoes and a parsley leaf.
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