By ohioeggs Appetizers, Cheesecakes
November 4, 2016
The Mediterranean Cheesecake is an award-winning Ohio State Fair recipe.
1 (5½-ounce) box seasoned croutons, crushed
1 (8-ounce) package cream cheese, softened
½ cup finely chopped red bell pepper
1 (7½-ounce) can marinated artichoke hearts, drained and chopped
1 (2¼-ounce) can sliced black olives, drained and divided
2 garlic cloves, finely chopped
½ to 1 teaspoon crushed red pepper flakes
In medium bowl, combine croutons and melted butter. Press firmly on bottom and sides of greased 9-inch springform pan.
In large bowl, beat goat cheese and cream cheese until smooth. Stir in eggs (one at a time), and cornstarch; mix until smooth.
Stir in sour cream, onions, red pepper, artichokes, tomato pesto, 2 tablespoons black olives, garlic, oregano and red pepper flakes; mix well.
Pour into crust. Top with feta cheese crumbles and remaining olives.
Bake 45 to 50 minutes or until set. Run a knife around the outside edge of the pan to loosen.
Cool 30 minutes and serve, or chill completely.