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