Title: Savory Seafood Cheesecake
Categories: Appetizer
Yield: 1 Cheesecake

1/2	c	Thin wheat crackers; finely crushed
2	tb	Butter; melted
1	sm	Onion; halved
2	pk	8-oz. cream cheese; softened
2	cn	6.5-oz. minced clams, shrimp or crabmeat; drained
2		Eggs
1/2	c	Dairy sour cream
1/3	c	Cheddar cheese; shredded
1	tb	Dried dill weed; crushed
1/4	ts	Salt
1/4	ts	Hot pepper sauce

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. From: Tonya Date: Fri, 05 Jul 1996 20:35:01 -0700

previous

next