Thursday, July 26, 2012

Zucchini Corn Cheesecake with Pan Roasted Tomatoes

I have lots of favorite comfort foods, but cheesecake is definitely one of my favorites. This week while I was recipe testing I decided to think outside the box and create a cheesecake that would be acceptable for dinner instead of dessert AND also be healthy. It posed quite a challenge but it was exciting to see the result. Most cheesecakes require a long baking time but this one will be on the table in 35 minutes. The pan roasted tomato topping makes it extra special.

Zucchini Corn Cheesecake with Pan Roasted Tomatoes

3/4 cup plain breadcrumbs, toasted          
1 TB butter, melted  
10 oz. silken tofu
2 oz. light cream cheese
1/3 cup feta cheese, crumbled
1 tsp. dried basil
1 tsp. dried thyme
1/2 cup frozen corn, thawed (could also use canned or fresh)
1/2 cup zucchini, diced small
2 cups cherry tomatoes, whole (could also use golden cherry tomatoes)
Salt and pepper 

1. Preheat oven to 425.
2. Combine breadcrumbs with melted butter, salt and pepper and press onto the bottom of a 8 inch pie plate. Bake 5 minutes and allow to cool.
3. Meanwhile, combine the tofu, cream cheese, feta, basil and thyme in a food processor or blender until smooth. Pour mixture into a mixing bowl and combine with corn and zucchini. Season.
4. Spread the mixture evenly onto the breadcrumb crust and bake 30 minutes.
5. While the cheesecake bakes, heat 1 TB olive oil in a medium skillet over medium high heat and add the tomatoes. Season the tomatoes and allow them to cook until they start to "pop". Once this occurs, turn the heat down the low and let the tomatoes continue to cook, stirring occasionally.
6. When the cheesecake is done, pop it in the freezer for 5 minutes to allow it to set completely.

Serve cheesecake topped with tomatoes. A perfect way to enjoy summer vegetables while they're still in season!


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