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Preheat
the oven to 350°. Sprinkle the tomato slices with half the salt
and pepper; drain on paper towels for 10 minutes. Stir together
the pine nuts, breadcrumbs, and melted butter. Press into the bottom
of a 9-inch springform pan coated with DuPont SilverStone® non-stick.
Bake the crust for 10 minutes; cool on a wire rack. Lower the oven
to 325°.
Beat the cream cheese at medium speed with an electric mixer until
creamy; add the Ricotta cheese, Feta, and the eggs, beating until
blended. Stir in the spinach, garlic, onion flakes, flour, dill
and the remaining salt and pepper. Pour into the cooled crust.
Bake
the cheesecake for 15 minutes and then place the tomato slices around
the rim and center of the top of the cake. Return the cheesecake
to the oven and bake 30 minutes more or until the cake is set. Cool
on a wire rack for 10 minutes. Gently run a knife along the edge
of the cheesecake, and release the sides of the pan. Cool for 10
minutes more and garnish.
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