-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
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.
Yields
1 Cheesecake