Try this Savory Seafood Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Posted to MM-Recipes Digest V3 #234 Date: Tue, 27 Aug 1996 23:25:58 -0700 From: Julie Bertholf
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Serving Size: 1 Cheesecake (1640g) | ||
Recipe Makes: 1 | ||
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Calories: 3115 | ||
Calories from Fat: 2424 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 269.3g | 359 % | |
Saturated Fat 138.3g | 692 % | |
Monounsaturated Fat 78.4g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 2769.9mg | 852 % | |
Sodium 3867.1mg | 133 % | |
Potassium 2388.2mg | 63 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 69.8g | ||
Protein 109.4g | 156 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3115
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