LAYERED VEGETABLE CHEESECAKE
A cake that's savory instead of sweet? Absolutely! Everyone who tastes this cheesy concoction, topped with a dilly of a cucumber sauce, will relish its richness and come back for more. It's a family favorite. -Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 10-12 main-dish servings; 12-14 appetizer servings.
Number Of Ingredients 18
Steps:
- Combine bread crumbs and butter; press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. , In a large bowl, beat cream cheese until smooth. Add eggs, beat on low speed just until combined. Add sour cream, flour, onion, salt and pepper; beat just until combined. Pour 1 cup into crust; sprinkle with carrots. Continue layering with 1 cup cream cheese mixture, red pepper, then remaining cream cheese mixture. Place pan on a baking sheet. , Bake at 325° for 35-40 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night. In a small bowl, combine sauce ingredients; refrigerate., Remove sides of pan. Serve chilled or warm with cucumber dill sauce., To serve warm, remove from the refrigerator 1 hour before serving. Let cheesecake come to room temperature for 30 minutes, then reheat at 300° for 20-25 minutes or until warm. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 26g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 449mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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Khyber Tanai
[email protected]This cheesecake was delicious! I used a variety of vegetables, including zucchini, carrots, and spinach, and they all worked well together. The cheesecake was also very flavorful, thanks to the herbs and spices.
sabelo mgugunyeka
[email protected]This cheesecake was a bit too rich for my taste, but it was still good. I think I would use less cream cheese next time.
L.T Gamer
[email protected]This cheesecake was easy to make and it turned out great! I used a variety of vegetables, including zucchini, carrots, and spinach, and they all worked well together. The cheesecake was also very flavorful, thanks to the herbs and spices.
Ram Bhusal
[email protected]This cheesecake was a bit too bland for my taste. I think I would add some more herbs and spices next time.
Liesel Coetzee
[email protected]I'm not a big fan of vegetable cheesecakes, but this one was actually really good. The vegetables were cooked perfectly and the cheesecake filling was creamy and flavorful.
Tracy Wanjiru
[email protected]OMG! This cheesecake is amazing! The flavors are incredible and the texture is perfect. I will definitely be making this again and again.
Mero Nepal
[email protected]This cheesecake was a bit too rich for my taste, but it was still good. I think I would use less cream cheese next time.
Hendrina Martin
[email protected]This cheesecake was delicious! I used a variety of vegetables, including zucchini, carrots, and spinach, and they all worked well together. The cheesecake was also very flavorful, thanks to the herbs and spices.
Sabir Jilalu
[email protected]I love this recipe! The cheesecake is always a hit at parties and it's a great way to get my kids to eat their vegetables.
Partho Das
[email protected]This cheesecake was easy to make and it turned out great! I used a variety of vegetables, including zucchini, carrots, and spinach, and they all worked well together.
Rhonda Dalton
[email protected]The cheesecake was good, but the crust was a little bland. I would add some herbs or spices to the crust next time.
Shaneika Fairclough
[email protected]This cheesecake was a bit too rich for my taste, but it was still good. I think I would use less cream cheese next time.
Marchadise Limited
[email protected]I was a little skeptical about this recipe, but I'm so glad I tried it. The cheesecake was delicious and the vegetable crust was a nice change from the traditional graham cracker crust. I will definitely be making this again.
Dirk Kotze
[email protected]This recipe was easy to follow and the cheesecake turned out perfectly. I used a variety of vegetables, including zucchini, carrots, and spinach, and they all worked well together. The cheesecake was also very flavorful, thanks to the herbs and spice
Antonio Evora
[email protected]I've never been a fan of vegetable cheesecakes, but this recipe changed my mind. The combination of vegetables and cheese was perfect, and the texture was light and fluffy. I will definitely be making this again.
Amit j Amit shrestha
[email protected]This layered vegetable cheesecake was a hit at my last dinner party! The presentation was stunning and the flavors were out of this world. I особенно loved the creamy texture of the cheesecake filling and the crispy crunch of the vegetable crust.