Budget Menu & Dirt Cheap Recipes General Recipes Layered vegetable cheesecake

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      Avatar for BiggerPiggyBankBiggerPiggyBank

      Layered vegetable cheesecake

      1-1/3 cups dry breadcrumbs
      1/3 cup butter or margarine, melted
      2 (8 oz) pkgs Neufchatel cheese, softened (low fat cream cheese)
      2 large eggs
      1/3 cup all-purpose flour
      8 oz sour cream
      1/4 cup minced onion
      1/4 tsp salt
      1/4 tsp ground white pepper
      3/4 cup shredded carrot
      3/4 cup diced green pepper
      3/4 cup diced sweet red pepper
      Cucumber dill sauce

      Cucumber Dill Sauce:
      8 oz plain yogurt
      1/3 cup mayonnaise
      1/2 cup chopped, unpeeled cucumber
      1/4 tsp salt
      1/4 tsp dried whole dillweed

      Combine breadcrumbs 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 four ingredients; beat until blended. Pour
      about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot.
      Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper. Top
      with 1/2 of remaining cream cheese mixture; top with red pepper. Top with
      remaining cream cheese mixture. Bake at 300 degrees F. for 1 hour or until
      set. Turn oven off, and partially open oven door; leave cheesecake in oven 1
      hour. Remove from oven and let cool completely. Cover and chill. Combine all
      ingredients of Cucumber dill sauce, stirring well. Cover and chill. Serve
      this luncheon cheesecake with Cucumber dill sauce.

      Makes 6 to 8 servings

      Source Unknown

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Budget Menu & Dirt Cheap Recipes General Recipes Layered vegetable cheesecake