Cheesecake ( savory seafood )^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely crushed wheat thins |
| 2 | tablespoons | Melted butter |
| 1 | small | Onion, halved |
| 2 | packs | (8oz) cream cheese, |
| Softened | ||
| 2 | cans | (6 1/2 oz) minced clams, |
| Shrimp or crabmeat, well | ||
| Drained | ||
| 2 | Eggs | |
| ½ | cup | Sour cream |
| ½ | cup | Shredded cheddar cheese |
| 1 | tablespoon | Dried dill, crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper sauce |
Directions
Preheat oven to 350F.
Butter a 1½ qt. ovenproof mixing bowl with butter, then line with buttered waxed paper.
Process until finely chopped, the onion. Then add remaining ingredients except the butter and cracker crumbs and process until smooth. Pour into dish, then top with crumbs.
Place in a roasting pan and add boiling water to a depth of 2". Bake until a knife inserted in the center comes out clean, approximately one hour.
Turn off heat and let cheesecake stand in oven 30 minutes. Remove to a wire rack and let cool to room temperature. Cover and chill until cold.
To unmold, run a butter knife or spatula along edge of bowl; invert onto serving plate.
Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995 Shared by Carolyn Shaw 12-95
From: Carolyn Shaw Date: 30 Dec 95