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Sun-Dried Tomato Cheesecake

Yield 24 servings (serving size: 1 wedge and 3 melba toast rounds)

Ingredients

  • Crust:
  • 5 (1-ounce) slices whole wheat bread
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 1 teaspoon extravirgin olive oil
  • 1 garlic clove, minced
  • Filling:
  • 1 1/4 cups sun-dried tomato halves, packed without oil (about 3 ounces)
  • 1 1/4 cups 1% low-fat cottage cheese
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese
  • 2 (8-ounce) blocks fat-free cream cheese
  • 2 large egg whites
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 cup drained canned artichoke hearts, chopped
  • 72 Melba toast rounds (about 12.5 ounces)

Nutrition Information

  • calories 164
  • caloriesfromfat 34 %
  • fat 6.2 g
  • satfat 3.5 g
  • monofat 1.9 g
  • polyfat 0.5 g
  • protein 9.3 g
  • carbohydrate 18.1 g
  • fiber 1.9 g
  • cholesterol 18 mg
  • iron 1.3 mg
  • sodium 410 mg
  • calcium 82 mg

How to Make It

  1. Preheat oven to 350°.

  2. Line bottom of a 9-inch springform pan with parchment.

  3. To prepare crust, place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 2 cups. Combine breadcrumbs, parsley, 1/2 teaspoon salt, rind, and pepper in a medium bowl. Melt butter in a small skillet over medium heat. Add oil and garlic; cook 1 minute, stirring constantly. Add butter mixture to breadcrumbs; stir with a fork. Press breadcrumb mixture evenly into the bottom of the prepared pan. Set aside.

  4. To prepare filling, cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain and finely chop.

  5. Place cottage cheese in a food processor; process until smooth. Add lemon juice and next 5 ingredients (through egg whites); process until smooth. Add tomatoes, basil, and artichoke; process until well blended. Pour cream cheese mixture into prepared pan. Bake at 350° for 30 minutes or until almost set; let cool to room temperature. Cover and chill; cut into 24 wedges. Serve at room temperature with Melba toast rounds.