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Craig & Sally’s Roasted Eggplant Cheesecake
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1 Large | Eggplant |
½ Cup | Whole Peeled Garlic |
¼ Cup plus 2 Tbsp | Oil |
- 5 – 8oz Blocks Cream Cheese (softened to room temp) | |
2 Tbsp | Pine Nuts, (toasted) |
1 Cup | Fresh Garlic Bread Crumbs |
¼ Stick | Butter |
½ Tsp | Thyme |
½ Cup | Canned Crushed Tomatoes |
Salt & Pepper | |
5 | Eggs |
4 Tbsp | Corn Starch |
½ Cup | Heavy Cream |
2 Tbsp | Parmesan Cheese |
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Preheat oven to 325º
Rub eggplant with 2 tbsp oil and put in roasting pan. Put garlic and ¼ cup oil in ramekin covered with foil and put in same raosting pan. Cook for 40 minutes or until eggplant collapses.
For crust- toss pinenuts, crumbs and ¼ stick of melted butter and press into 10” spring form pan. ( I like to do this in soufflé ramekins too…usually I use both)
In a food processor – Puree ½ garlic and the eggplant – stem off – until smooth. With motor running add ½ tsp thyme, a pinch of salt and pepper and crushed tomatoes.
Whip cream cheese in a large bowl until smooth and add 4 whole eggs and one yolk, one at a time, beating well. Beat in cornstarch and then add eggplant miture.
Pour into prepared crust and bake for 45min-1 hr. It will still be jiggily in middle. Turn off oven and let sit for ½ hour in oven. Cool to roomtemp and loosen sides of pan with knife. If you use the ramekins, cut time to about 20 min. or until cracked.
Sauce – In a blender, puree rest of garli, cream, parmesan and pinch of parsley, and salt and pepper. Heat until bubbly. Serve .
Yield: 4 servings
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