Reviewed: Oct. 20, 2009

I had high hopes for this recipe. I needed something that could be served at room temperature to take to my monthly card club, and I thought this sounded interesting. It came out of the oven an ugly beigey-pink color and it was all cracked on top. I had trouble cutting it into squares without it falling apart and the crust was so thin, it might as well not have been there. I didn't care for the taste or the texture, but I had my husband taste it. "You're not going to take this to Canasta, are you?", he said. I took a pea, cheese and pasta salad instead. It made a good story at the club meeting, though. Sorry, this was definitely not for me.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 11, 2009

Insanely delicious! I was leary to try this because some of the comments that the dish was too bland. I followed it exactly. It was absolutely fantastic. Restaurant quality! I can't wait to serve it at my party tomorrow

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diamondcharl

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Reviewed: Aug. 20, 2009

I made this for my book club meeting with a few modifications and everyone loved it. First, I used a mixture of bread crumbs and Parmesan cheese with butter and olive oil as a binder for the crust, which I did not pre-bake. Second, I made it in a traditional spring form pan. Third, I replaced the oregano with basil as I love basil with tomato and I have a huge basil plant in my back yard. Next time I will double my basil because it was not a strong flavor in the cheesecake. Also, my husband suggested whipping the mixture next time to put some air in it, rather than just blending in the food processor. I served it with multi-grain baguette bread, sliced on a bias and toasted with olive oil. I do not believe this recipe needs sugar. Savory cheesecake is an appetizer and should not be sweet. Cheesecake's origin is actually savory, not sweet. Thanks for this great recipe.

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RedheadedMama

Cooking Level: Intermediate

Home Town: Monticello, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: May 16, 2009

i've heard tomatoes are more of a fruit, but the only thing missing from this recipe, is sugar. it's not a chessecake unless it's sweet.so if i were you i at least put 1/2 tbsp. sugar.

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mary,n

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Reviewed: Feb. 4, 2008

Every time I make this everyone wants the recipe!!!

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MODJESKADOORGIRL

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Reviewed: Dec. 17, 2007

The flavor was awesome, but very, very rich. I made a test batch before I decided to make it for an event. It was a small pan (8x8), and even at that, it stayed in my fridge for a week. No one could eat more than a bite or two at a time. I decided to go with something else for the event. That being said, these really do taste good, and I think it's a very original idea to make a savory cheesecake type thing. My sister thought it tasted like Rondole.

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Rebecca & Eric

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Reviewed: Nov. 26, 2007

Tasty, but I like better warm than room temp, which was disappointing. I need more room temp appetizers. Also added diced red peppers.

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newmom

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Reviewed: May 17, 2006

This would be a better spread/dip recipe. I baked it for a party and the "cheesecake" part completely separated from the crust. Everyone agreed that it would have been great on a bagel, but was a little sad as a cheesecake.

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Liz F.

Cooking Level: Expert

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Reviewed: Dec. 30, 2005

This makes a wonderful and different party appetizer, you can easily make in advance and have them chilled in the fridge ready to go. Friends raved about them and thought the flavors of tomato and onion were great, and no one could identify exactly what went in to the recipe -- but they kept guessing!

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GBRISCOE

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Reviewed: Jun. 23, 2005

I found this to be a really easy and great tasting recipe. I didn't have enough eggs so instead of the egg in the crust I used ricotta cheese strangely enough and it turned out great. I look forward to making it with the egg though next time!!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: May 6, 2005

Good, but definitely very rich. The flavor turned out really good though, because I'm too stingy to buy sun-dried tomatoes so I used fresh tomatoes, chopped red bell pepper (key ingredient), and lots of garlic, as well as other seasonings to my own taste. Cut into SMALL squares to serve. Everyone liked them...I was actually surprised how fast they disappeared.

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NESSITA

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2005

Not very good.

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OHSUSAN429

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Reviewed: Feb. 9, 2005

This was just OK....I agree with other reviewers in that it was very rich. It was very heavy but didn't seem to have much flavor. Next time I think I will not use so many tomatoes...they were very overpowering. I may also try to add some other flavors like onion or parsley to liven it up. This one needs some work.

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RUBENETTE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 8, 2005

I'm so sorry, but this was terrible! So poor that I asked my husband if I should even bother taking it to the Super Bowl party, and his response was "Well, it's your reputation." Maybe it is my own fault- reading some of the past reviews got me worried that it would be "bland." So, I doubled the amount of SD Tomatoes. That made it too strong... even so, it was so rich that I don't know if anyone could have tolerated it! The one bright point in this was the crust- it was a nice crust, however I used 4 T butter, and 2 T pesto for some extra flavor.

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ALINDNIC

Cooking Level: Expert

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Reviewed: Jan. 4, 2005

Well, this sounded good, but was awful! It had no flavor. I was going to make this for Christmas Day & I'm glad I did a trial run! Sorry!

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ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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Reviewed: Jul. 1, 2004

This is a wonderful recipe! The crust balances the filling/sun dried tomatoes tastes. I cut them in small appetizer size squares - about 40 pieces and plan on serving them at our July 4th party..I know they will be a hit. Teri - thanks for submitting the recipe. It's a keeper!

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KTC0829

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Reviewed: Dec. 24, 2003

Anyway, I thought the recipe had potential - next time I make it I will use basil instead of oregano, and more of it. I also felt that it wasn't very "pretty" for entertaining so next time I may add a dab of savory whipped cream with a parsley sprig (or something similar).

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AOVERBEE

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Reviewed: Nov. 27, 2003

Very good but too rich to eat as a bar. We made it in a springform cheescake pan and served it to be spread on crackers. Always a hit.

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WEAGL860

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Reviewed: Dec. 30, 2002

this was one of the most luscious appetizers i've made in a long time. quick, easy and delectable!

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AGAW

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Reviewed: Jul. 26, 2002

A little heavy for an appetizer, but would make an excellent dip - very tasty!

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SWEETCHEEK

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Sun-Dried Tomato Cheesecake Squares

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