Shelly's Recipe

LAYERED VEGETABLE CHEESECAKE

Category: Appetizer

1 1/3 cups dry bread crumbs
1/3 cup butter, melted
2 (8 oz ) pkg cream cheese, softened
2 eggs, lightly beaten
1 cup sour cream
1/3 cup flour
1/4 cup finely chopped onion
1/4 tsp salt
1/4 tsp white pepper
3/4 cup shredded carrots
3/4 cup diced green pepper
3/4 cup diced sweet red pepper

Cucumber Dill Sauce:
1 cup plain yogurt
1/3 cup mayonnaise
1/2 cup finely chopped unpeeled cucumber
1/4 tsp salt
1/4 tsp dill weed

Combine bread crumbs and butter; press onto the bottom and 1 inch up the sides of an ungreased 9 inch springform pan.

In a large mixing 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. Yield: 10-12 main-dish servings; 12-14 appetizer servings.

Note: Cheesecake may be baked a day ahead and refrigerated.