Prep Time
15 min
Cook Time
35 min
Yields
20 servings
Serving this savoury cheesecake with crudités is a great way to enjoy fresh vegetables. Serving size: 1 slice.
Courtesy of Blendtec.
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ingredients
1
cup feta cheese
1
tsp butter
1
slices whole wheat bread, toasted and quartered
1
large egg
3
large egg whites
4
(8-oz) packages Neufchâtel cheese, quartered
6
ounce artichoke hearts packed in water, drained
2
green onions, trimmed and roughly chopped
1
clove garlic, roughly chopped
½
tsp dried oregano
½
tsp dried basil
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directions
Step 1
Preheat oven to 325°F.
Step 2
Butter toast and add toast to WildSide jar. Secure lid and press “Pulse” 4–6 times or until desired crumb size is reached. Press crumb mixture onto bottom of 9-inch springform pan.
Step 3
Add egg, egg whites, and Neufchâtel cheese to jar. Secure lid and “Pulse” 4–6 times. Add artichokes, green onions, garlic, feta cheese, oregano, and basil. Secure lid and “Pulse” 3–5 times.
Step 4
Pour mixture onto crust, and bake 35 minutes or until centre is nearly set. Cool on rack for 30 minutes. Cover and chill at least 4 hours before serving.