seafood cheesecake- savory

Name: Seafood Cheesecake- Savory
Prep time: 10 min
Cook time: 1 h
Yield: 1
Cuisine: French
Ingredients: 1/2 cup(s) thin wheat crackers, finely crushed; 2 tablespoon(s) melted butter; 1 small onion, peeled and cut in 1/2; 16 ounce(s) cream cheese, room temperature; 2 can(s) 6.5 oz. ea. minced clams, or shrimp or crabmeat, drained; 2 large eggs; 1/2 cup(s) dairy sour cream; 1/4 cup(s) all purpose flour; 1/3 cup(s) shredded cheddar cheese; 1 tablespoon(s) dried dill weed, crushed; 1/4 teaspoon(s) each salt and hot pepper sauce

(2 RATINGS)

128 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Mar 12, 2013

This recipe uses wheat crackers in the crust and the filling is cream cheese, minced clams, shrimp or crabmeat, sour cream and cheddar cheese. Great spread on crackers- You will be the hit of the party or buffet table with this delicious morsel. Epicurean recipe, changed a bit by me.

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield 1 1/2 qt. casserole

Ingredients

1/2 cup thin wheat crackers, finely crushed
2 tablespoons melted butter
1 small onion, peeled and cut in 1/2
16 ounces cream cheese, room temperature
2 cans 6.5 oz. ea. minced clams, or shrimp or crabmeat, drained
2 large eggs
1/2 cup dairy sour cream
1/4 cup all purpose flour
1/3 cup shredded cheddar cheese
1 tablespoon dried dill weed, crushed
1/4 teaspoon each salt and hot pepper sauce

How To Make seafood cheesecake- savory

Step 1

Heat oven to 300^. Combine crackers and butter, mix well together. Butter or spray a 1 1/2 quart ovenproof casserole dish;line the bottom with waxed paper or parchment paper and butter or spray this paper too. Sprinkle 1/2 the crumb mixture on bottom of dish;reserve remainder of crumb mixture for top; set aside.

Step 2

In food processor fitted with a metal blade, finely chop onion. Add remaining ingredients, except reserved cracker crumb mixture. Process mixture 45 seconds ,until smooth. Pour into prepared dish; sprinkle with reserved cracker crumbs.
Step 3

Place dish in larger pan; place both in oven and fill larger pan with boiling water to about 2 inch deep. Bake 1 hour-until a knife inserted in cheesecake 1 inch from center comes out clean.
Step 4

Turn off oven; let cheesecake remain in oven for 30 minutes.Remove from oven. Cool on a wire rack until room temperature. Cover and refrigerate until cold - about 4 hours or overnight.
Step 5

To Unmold: Run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon zest and bagel chip, if desired.
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