Print Recipe

Vegetable Cheesecake




Cucumber-Dill Sauce


  1. Combine breadcrumbs 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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.