Vegetable Cheesecake

Ingredients

Cheesecake

• 1 1/3 cups dry bread crumbs
• 1/3 cup butter, melted
• 16 ounces Neufchatel cheese, softened
• 2 eggs
• 1/3 cup all-purpose flour
• 8 ounces sour cream
• 1/4 cup minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 cup shredded carrots
• 3/4 cup diced green bell pepper
• 3/4 cup diced sweet red pepper
• Cucumber slices, fresh dill weed

Cucumber-Dill Sauce

• 8 ounces plain yogurt
• 1/3 cup mayonnaise or salad dressing
• 1/2 cup unpeeled, chopped cucumber
• 1/4 teaspoon salt
• 1/4 teaspoon dried whole dill weed

Instructions

1. Combine bread crumbs and butter. Press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
2. Beat cheese at high speed of an electric mixer until fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add flour and next 4 ingredients; beat until blended.
5. Pour about one-fourth of sour cream mixture into prepared pan; sprinkle with carrots.
6. Top with one-third of remaining sour cream mixture; sprinkle with green pepper.
7. Top with half of remaining sour cream mixture; top with red pepper.
8. Top with remaining sour cream mixture.
9. Bake at 300 degrees F for 1 hour or until set.
10. Turn oven off, and partially open oven door. Leave cheesecake in oven for 1 hour.
11. Remove cheesecake from oven, and let cool completely.
12. Cover and chill.
13. Serve with Cucumber-Dill Sauce.
14. Garnish with cucumber slices and fresh dill weed, if desired.