A savory cheesecake that makes a stunning presentation.
2 large tomatoes, sliced
Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels 10 minutes.
Process pine nuts in a food processor until ground. Stir together pine nuts, bread crumbs and melted butter. Press into bottom of a 9–inch springform pan. Bake at 350 F for 10 minutes. Cool in pan on a wire rack.
Beat cream cheese at medium speed with an electric mixer until creamy; add ricotta cheese, feta cheese and eggs, beating until blended.
Stir in spinach, garlic, flour and dill, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
Pour into prepared crust. Bake at 325 degrees for 15 minutes.
Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheesecake in oven 20 minutes.
Cool on a wire rack 10 minutes. Gently run a knife around edge of cheesecake, and carefully remove sides of pan; cool 10 more minutes. Serve warm or cold.
Yields: Makes 12 appetizer or 8 main-dish servings.
Recipes: Appetizers, Dairy, Kosher