Ingredients Jump to Instructions ↓

  1. -Sue Woodward

  2. 1/2 cup Thin wheat crackers; finely crushed

  3. 2 tablespoons Butter; melted

  4. 1 small Onion; halved

  5. 2 packs 8-oz. cream cheese; softened

  6. 2 cans 6 1/2-oz. minced clams, shrimp or crabmeat; drained

  7. 2 Eggs

  8. 1/2 cup Dairy sour cream

  9. 1/3 cup Cheddar cheese; shredded

  10. 1 tablespoon Dried dill weed; crushed

  11. 1/4 teaspoon Salt

  12. 1/4 teaspoon Hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300~. In a small bowl, combine cracker crumbs and butter; set aside. Butter a 1.½-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.


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