LAYERED VEGETABLE CHEESECAKE
1-1/3 cups dry breadcrumbs
1/3 cup butter or margarine, melted
2 (8 oz) pkgs Neufchatel cheese, softened
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 spring form 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 cheesecake with Cucumber dill sauce.
- Yield: 6 to 8 servings.