Cheesecake Wedges with Peppers

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Let pastry sheet stand at room temperature for 20 minutes. Meanwhile, prepare Red Pepper Sauce; chill.

Step 2

Unfold pastry on a lightly floured surface and roll to a 12x12-inch square. Cut pastry in half, making two 12x6-inch strips from each rectangle. Place the rectangles on an ungreased baking sheet.

Step 3

Brush edges with egg white. Place one strip on each long side. Cut remaining strips in half and place on short sides of rectangles. Brush with egg white. Prick bottom with a fork.

Step 4

Bake in a 375º oven for 13 to 15 minutes or till golden.

Step 5

Meanwhile, beat cream cheese till smooth. Beat in sour cream, milk, egg yolk, and salt. Remove pastry from oven. Spread half the cheese mixture evenly on each crust within edges. Return to oven; bake 12 to 15 minutes more or till edges are golden and filling is set. Cool completely on rack.

Step 6

To serve, cut each rectangle into eight wedges. Pipe Red Pepper Sauce along crust on each wedge. Sprinkle with pecans.

Step 7

Quarter 2 sweet red peppers and 1 small hot red chili pepper. Remove stems, seeds, and membranes. Place, cut side down, on a baking sheet. Bake in a 425º oven for 20 to 25 minutes or till blistered and skin is darkened. Remove from baking sheet; place in plastic bag. Close bag; let stand30 minutes. Remove skin from peppers; discard skin.

Step 8

In food processor bowl or blender container combine peppers and 2 anchovy fillets or 1 teaspoon anchovy paste. Process till smooth. Pour into a medium saucepan; add 1 tablespoon margarine or butter. Heat and stir till margarine is melted. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes. Pour into a bowl; cover and chill.