1.5 Cups of Almond Meal
Preheat your oven to 180 degrees celcius.
Melt enough butter to turn your almond meal into a moist base for your cheesecake. Spread it evenly over a 30cm shallow baking dish and pat down the back of a spoon. Put the backing dish into the oven for 10 minutes to pre bake the base a little. Don’t leave it in too long otherwise it will burn and you will have a very nasty tasting cheesecake. 🙂
Next, put three tubs of Philadelphia Cream cheese into a bowl and whisk until they are smooth; It helps to leave them out of the fridge for an hour before you start (unless it’s crazy hot in your home). Mix in 1/3 Cup of sour cream. Crack the four eggs into the bowl and fold them into the mixture.
The jars of semi dried tomatoes / fire roasted peppers were 270 / 340 grams respectively. I drained both and put half of each jar in the blending bowl of my stick blender. Giving the a very short blast chopped them up finely enough without turning them into a pulp; You still want a few chunks, just not the big chunks the stuff is in out of the jar.
Mix the chopped peppers and tomatoes into the mixture and give it a good blend, scraping down the sides of the bowl regularly until is all combined;
Once that’s all taken care of, pour into the baking dish, and put in the oven. After 10 minutes, turn the oven temp down to 100 degrees. After about an hour at 100 degrees the cheesecake should be right to go;
To server, make a balsamic reduction, which simply means putting some balsamic vinegar in a saucepan, and crank the heat up; Make sure you keep swirling the balsamic and make sure it doesn’t actually start bubbling (you want it just short of that so it doesn’t burn and taste terrible). Keep that up until it’s reduced to about half it’s original volume, take off the heat and let it cool, and it will become a lovely syrup. Drizzle a generous amount onto a plate, and serve a slice of the cheesecake with some greens and cherry tomatoes.