| 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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