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November 23, 2017
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Food
Spinach-Herb Cheesecake

Make this savory cheesecake the star of your next wine and cheese gathering. The stately presentation pleases the eye, while the savory flavor delights the palate.


  • 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. Makes 12 appetizer or 8 main-dish servings.

"Bounty of Biltmore Cookbook"

Monday, November 25, 2002

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