* Exported from MasterCook * SAVORY SEAFOOD CHEESECAKE Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -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. Source: The Best of Seasonal Celebrations by the United Dairy Assoc. - - - - - - - - - - - - - - - - - -