recipe by Mikel Lawrence

(12 servings)

NOTES : Serve with a grilled firm fleshed fish topped with a mango chutney

Crust
1 1/2 Cup Italian Breadcrumbs
1/2 Cup Butter, melted
3 Tbl Grated parmesan cheese

Filling
24 Oz Cream cheese, at room temp
5 Eggs, at room temperature
3 Tbl Onion, brunoise
1/2 Tsp Lemon extract
1/4 Cup Butter, melted
4 Cup Sour cream, at room temp
7 Oz Black Cavi-Art®, rinsed and drained

For crust: Line bottom of 10-inch springform pan with waxed paper. Mix crumbs, 1/2 cup melted butter and Parmesan in small bowl. Press crumbs firmly against bottom and sides of springform pan. Refrigerate pan while preparing filling.

For filling: Preheat oven to 350 degrees F. Mix cream cheese, eggs, onion, and lemon extract in processor or blender until smooth. Blend in 1/4 cup melted butter. Transfer to bowl. Stir in sour cream. Fold in Cavi-Art®.

Spoon filling into chilled crust. Bake 45 minutes. Turn off oven. Let cheesecake stand in oven 15 to 20 minutes; filling will appear unset.

Remove from oven; cool to room temperature. Cover with plastic wrap and refrigerate at least 12 hours before serving.