Cheesecake ( savory seafood )
1 Cheesecake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| ½ | cup | Thin wheat crackers; finely crushed |
| 2 | tablespoons | Butter; melted |
| 1 | small | Onion; halved |
| 2 | packs | 8-oz. cream cheese; softened |
| 2 | cans | 6.5-oz. minced clams, shrimp or crabmeat; drained |
| 2 | Eggs | |
| ½ | cup | Dairy sour cream |
| ⅓ | cup | Cheddar cheese; shredded |
| 1 | tablespoon | Dried dill weed; crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper sauce |
Directions
Preheat oven to 300~. In a small bowl, combine cracker crumbs and butter; set aside. Butter a 1⅒/2-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.