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Savory: Vegetable Cheesecake

Source of Recipe

Internet


Recipe Link: www.recipegoldmine.com

List of Ingredients

1 1/3 C. dry breadcrumbs
1/3 C. butter or margarine, melted
16 oz. Neufchâtel cheese, softened
2 eggs
1/3 C. all-purpose flour
8 oz. sour cream
1/4 C. minced onion
1/4 tsp. salt
1/4 tsp. white pepper
3/4 C. shredded carrots
3/4 C. diced green pepper
3/4 C. diced sweet red pepper

Cucumber-Dill Sauce:
8 oz. plain yogurt
1/3 C. mayonnaise or salad dressing
1/2 C. unpeeled, chopped cucumber
1/4 tsp. salt
1/4 tsp. dried whole dill weed

Cucumber slices, fresh dill weed




Recipe

Combine breadcrumbs and butter. Press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside.

Beat cheese at high speed of an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and next 4 ingredients; beat until blended.

Pour about one-fourth of sour cream mixture into prepared pan; sprinkle with carrots. Top with one-third of remaining sour cream mixture; sprinkle with green pepper. Top with half of remaining sour cream mixture; top with red pepper. Top with remaining sour cream mixture. Bake at 300ºF for 1 hour or until set.

Turn oven off, and partially open oven door. Leave cheesecake in oven for 1 hour.

Remove cheesecake from oven, and let cool completely. Cover and chill. Serve with Cucumber-Dill Sauce. Garnish with cucumber slices and fresh dill weed, if desired.

YIELD: 8 - 10 Servings