Savory Vegetable Cheesecake

Recipesfull introduces to you: Vegetarian Recipes. (Savory Vegetable Cheesecake). If you want something different and very pretty, try this. Layers of non-sweet cheesecake filled with colorful sliced veggies and served with a flavorful cucumber sauce. I have made this many times over the years and substituted lots of different veggies. They all work well. It's perfect for a brunch buffet, or serve with a big green salad.

Brief

Prep 35 mins

Cook: 1hr

Additional: 2hrs

Total: 3hrs35 mins

Servings: 8

Yield: 1 9-inch cheesecake

Savory Vegetable Cheesecake

Ingredients

1 ½ cups cracker crumbs

½ cup butter

melted

2 (8 ounce) packages cream cheese

softened

2 eggs

8 ounces sour cream

⅓ cup all-purpose flour

½ cup minced onion

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup shredded carrots

1 cup chopped broccoli

1 cup diced red bell pepper

1 (8 ounce) container plain yogurt

⅓ cup mayonnaise

¾ cup peeled and chopped cucumber

divided

½ teaspoon dried dill weed

½ teaspoon salt

Everyday Cooking

Directions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

Combine cracker crumbs and butter in a large bowl to make the crust. Press into bottom and up the sides of a 9-inch springform pan.

Step 3

Beat cream cheese with an electric mixer until fluffy. Add eggs one at a time beating after each addition. Add sour cream flour onion 1/2 teaspoon salt and black pepper; beat until blended.

Step 4

Spread 1/4 of the cream cheese mixture over crust. Sprinkle shredded carrots on top. Repeat layers with remaining cream cheese mixture broccoli and red bell pepper ending with cream cheese mixture on top.

Step 5

Bake in the preheated oven until set and golden about 1 hour. Turn off oven open door partially and leave cheesecake in the oven as it cools at least 1 hour. Let cool completely about 1 hour more. Cover with plastic wrap and chill in the refrigerator.

Step 6

Combine yogurt mayonnaise 1/2 cup cucumber dill and 1/2 teaspoon salt in a bowl; mix until smooth. Cover with plastic wrap and chill until serving.

Step 7

Slice chilled cheesecake and serve garnished with remaining chopped cucumber and cucumber sauce.

Nutritional Information

Savory Vegetable Cheesecake

Servings Per Recipe:8

Calories: 583.2

% Daily Value *

Protein: 11.8g 24%

Carbohydrates: 31.3g 10%

Dietary Fiber: 2.1g 9%

Sugars: 4.6g

Fat: 46.5g 72%

Saturated Fat: 25.1g 126%

Cholesterol: 156.3mg 52%

Vitamin A Iu: 4851.6IU 97%

Niacin Equivalents: 4.1mg 31%

Vitamin B6: 0.2mg 15%

Vitamin C: 36.2mg 60%

Folate: 81.5mcg 20%

Calcium: 163.7mg 16%

Iron: 2.5mg 14%

Magnesium: 29mg 10%

Potassium: 389.1mg 11%

Sodium: 665.5mg 27%

Thiamin: 0.3mg 27%

Calories From Fat: 418.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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