| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Appetizers, Make ahead | 1 | Cheesecake | |
INGREDIENTS
| -Sue Woodward | ||
| 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 |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #234 Date: Tue, 27 Aug 1996 23:25:58 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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