Goat Cheese Torta

No a Cheesecake, but it sounds good.

Goat Cheese Torta
2 (8-ounce) packages cream cheese, room temperature
8 ounces goat cheese, room temperature
2 cloves garlic, minced
4 teaspoons chopped fresh oregano or 1 1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/4 cup prepared pesto
1/2 cup sun-dried tomatoes (packed in olive oil)
1 to 2 tablespoons toasted slivered almonds
Fresh oregano or parsley sprig
Stone-ground wheat cracker or thinly sliced baguette bread

• Line a 9-inch springform pan with clear plastic wrap.
• In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
• Spread 1/3 of the cheese mixture onto the bottom of prepared pan.
• Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
• Drain sun-dried tomatoes, reserving one tomato for garnish.
• Cut remaining sun-dried tomatoes into small pieces; spread evenly over cheese mixture in pan.
• Top with remaining cheese mixture.
• Cover with plastic wrap and press gently to pack cheese.
• Refrigerate several hours or overnight.
• Uncover and invert onto a serving plate.
• Cut reserved sun-dried tomato into thin slices.
• Garnish torta with tomato, almonds, and oregano or parsley.
• Serve with crackers or baguette bread.
  

NOTE: This can be made 5 days in advance and refrigerated, or it can be frozen up to 2 months.
Makes 12 to 16 servings.

Brownie Cheesecake Torte

Our maiden voyage is a very nice sounding cheesecake. The only change I'd make is omit the coffee and maybe the baby food.

Brownie Cheesecake Torte
Ingredients:
15 1/4 ounces fudge brownie mix (1 package)
2 teaspoons instant coffee granules
1/2 teaspoon cinnamon, ground
4 ounces carrot baby food (1 jar)
cooking spray
1/2 cup sugar
2 tablespoons sugar
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
8 ounces neufchatel cheese, softened (block)
8 ounces cream cheese, softened (block)
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup
fresh raspberries

1. Preheat oven to 425 degrees F.
2. Combine first 4 ingredients in a bowl.
3. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray.
4. Set aside. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended.
5. Add egg whites and 2 tablespoons milk; beat well.
6. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
7. Spoon remaining batter alternately with cocoa mixture into prepared crust.
8. Swirl together using the tip of a knife.
9. Bake at 425 degrees for 10 minutes.
10. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set.
11. Cool completely on a wire rack.
12. Garnish with chocolate syrup and fresh raspberries, if desired.

* note the recipe called for low/non fat ingredients, but if I'm going to eat cheesecake, I want the calories to make it worth while. :) *