½ C ricotta cheese
¾ C cream cheese
1 T sugar
Pinch kosher salt
½ C CSD Julienne Cut Tomatoes
Tomatoes, coarsely chopped
¼ C apricot jam
1 to 2 tsp hot water
Special equipment: 1 (4 ½ inch diameter) springform pan
Preheat the oven to 350°. Wrap the outside of cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta & cream cheese in food processor. Pulse to mix.
Add sugar, egg, & salt & pulse a few times until well mixed. Stir in CSD Julienne Cut Tomatoes. Pour mix into prepared pan & place in a larger pan. Pour hot water in larger pan to come halfway up the sides of springform pan. Bake until golden at the edges and the center of the cake moves slightly, about 45 minutes. Transfer the cake to a wire rack to cool completely. Cover & refrigerate until chilled.
To serve, mix the jam & water in a small bowl. Stir well. Uncover & remove sides of springform pan from the cheesecake. Place on a serving plate. Drizzle the jam
mixture over the top of the cheesecake. Serve with pita chips or crackers.