| 1 1/4 | cups crushed buttery crackers (about 28 crackers) |
| 3 | tablespoons butter or margarine, melted |
| 3 | packages (8 oz each) cream cheese, softened |
| 1/4 | cup whipping cream |
| 3 | eggs |
| 1 | tablespoon liquid from sun-dried tomatoes |
| 1 1/2 | cups shredded Havarti cheese (6 oz) |
| 1/2 | cup sliced drained sun-dried tomatoes packed in oil and herbs |
| 8 | medium green onions, sliced (1/2 cup) |
| 1. | Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown. |
| 2. | Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan. |
| 3. | Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges. |
|
| Havarti cheese is named for the Danish experimental farm where it was developed. Also referred to as Tilsit, this semisoft, pale yellow cheese has small irregular holes. Young Havarti is mildly flavored; aged Havarti has a sharp, intense flavor. |
|
| Make this upscale cheesecake pretty as a picture by garnishing with sprigs of fresh watercress and bits of sun-dried tomato. |
Nutrition Information:
130 ( 100); 12g ( 7g, 1/2g); 50mg; 130mg; 3g ( 0g, 0g); 3g 8%; 0%; 4%; 2% 0 ; 0 ; 1/2 ; 1 1/2 0