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Vegetable Cheesecake

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

1-1/3 cups dry bread crumbs

1/3 cup butter or margarine, melted

2 pkgs. (8 oz. each) Neufchatel cheese, softened (see note)

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 pepper

3/4 cup diced sweet red pepper

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

cucumber slices for garnish

dill weed for garnish


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 1/4 of sour cream mixture into prepared pan; sprinkle with carrots. Top with 1/3 remaining sour cream mixture; sprinkle with green pepper. Top with 1/2 of remaining sour cream mixture; top with red pepper. Top with remaining sour cream mixture. Bake at 300 degrees for 1 hour or until set. (See cook's note.) Turn oven off, and partially open oven door. Leave cheesecake in oven for 1 hour. Remove cheesecake from oven, and let cool completely. Carefully run a sharp knife around edge of pan to loosen cheesecake. Cover and chill. When ready to serve, remove sides of pan. Serve with Cucumber-Dill Sauce. Garnish with cucumber slices and fresh dill weed, if desired.

Cucumber Dill Sauce: Mix all ingredients.

Cook's note: Cream cheese can be substituted for Neufchatel cheese. When tested, the cheesecake took about 7 minutes longer than the 1 hour baking time.

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