Savory Seafood Cheesecake Recipe
Yield: 1 CheesecakeRecipe by luhu.jp
Ingredients:
-Sue Woodward,
1/2 cup: Thin wheat crackers, finely crushed
2 tbsp: Butter, melted
1 small: Onion, halved
2 package: 8-oz. cream cheese, softened
2 can: 6.5-oz. minced clams, shrimp or crabmeat, drained
2: Eggs,
1/2 cup: Dairy sour cream,
1/3 cup: Cheddar cheese, shredded
1 tbsp: Dried dill weed, crushed
1/4 tsp: Salt,
1/4 tsp: Hot pepper sauce,
Directions:
Preheat oven to 300~. In a small bowl, combine cracker crumbs and
butter; set aside. Butter a 1.1/2-qt. dish or ovenproof mixing bowl;
line the bottom with a circle of wax paper; butter wax paper; set
aside. In a food processor fitted with a metal blade, finely chop
onion. Add cream cheese, clams, eggs, sour cream, cheddar cheese,
dill, salt and hot pepper sauce; process until smooth, about 45
seconds. Pour into prepared dish; sprinkle with reserved crumbs.
Place dish in roasting pan. Transfer to oven; fill roasting pan with
boiling water to a depth of 2". Bake until a knife inserted in
cheesecake 1" from center comes out clean, about 1 hr. Turn off oven;
let cheesecake remain in oven for 30 mins. Cool on a wire rack to
room temp, about 1 hr. Cover and refrigerate until cold, 4 hrs. or
overnight. To unmold, run a metal spatula or long knife along edge
of pan; invert onto serving plate; remove wax paper; garnish with
lemon slices and dill sprigs, if desired.
Source: _The Best of Seasonal Celebrations_ by the United Dairy
Assoc.
Source from luhu.jp
butter; set aside. Butter a 1.1/2-qt. dish or ovenproof mixing bowl;
line the bottom with a circle of wax paper; butter wax paper; set
aside. In a food processor fitted with a metal blade, finely chop
onion. Add cream cheese, clams, eggs, sour cream, cheddar cheese,
dill, salt and hot pepper sauce; process until smooth, about 45
seconds. Pour into prepared dish; sprinkle with reserved crumbs.
Place dish in roasting pan. Transfer to oven; fill roasting pan with
boiling water to a depth of 2". Bake until a knife inserted in
cheesecake 1" from center comes out clean, about 1 hr. Turn off oven;
let cheesecake remain in oven for 30 mins. Cool on a wire rack to
room temp, about 1 hr. Cover and refrigerate until cold, 4 hrs. or
overnight. To unmold, run a metal spatula or long knife along edge
of pan; invert onto serving plate; remove wax paper; garnish with
lemon slices and dill sprigs, if desired.
Source: _The Best of Seasonal Celebrations_ by the United Dairy
Assoc.
Source from luhu.jp