- 3/4 cup [105 g] all-purpose flour
- 1/4 cup [60 g] butter, softened
- 1/4 cup [60 mL] chopped roasted nuts
- 1 egg yolk
- 1/4 teaspoon [1 mL] salt
- 1/2 pound [227 g] or 2 [4 1/2-ounce / 130-g each] rolls mild goat cheese
- 1/4 pound [113 g] cream cheese
- 3 eggs
- 1 tablespoon [15 mL] freshly chopped basil
or
1 teaspoon [5 L] dried basil
- 1/4 teaspoon [1 mL] or up to 1 teaspoon [5 mL] Tabasco sauce
- Salt and white pepper, to taste
- 1/4 cup [60 mL] finely chopped packed in oil sun-dried tomatoes
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- Preheat oven to 350°F [180°C].
- Into an 8-inch [20-cm] springform pan, delicately mix together flour, softended butter, chopped roasted nuts, egg yolk and salt with your finger.
- Evenly press mixture over bottom of pan.
- Bake into preheated oven for 10 minutes.
- Into a food processor or a bowl, beating slowly until light and well-mixed, beat together goat cheese, cream cheese, eggs, basil and Tabasco sauce; salt and pepper.
- Delicately stir in chopped sun-dreied tomatoes.
- Evenly pour mixture over pie crust.
- Bake cake into preheated oven fo 20 to 25 minutes, until filling is almost set and starts to crack on the sides, yet still shaky in the middle.
- Remove from oven and immediately run the blade of a knife all around the cake, so that it does not crack while cooling.
- Leave cake to cool slightly before serving.
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