Vegetable Cheesecake
1 1/3 cups dry breadcrumbs
1/3 cup butter or margarine, melted
16 ounces Neufchâtel cheese, softened
2 eggs
1/3 cup all-purpose flour
8 ounces sour cream
1/4 cup minced onion
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 cup shredded carrots
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
Cucumber-Dill Sauce
Cucumber slices, fresh dill weed
Combine breadcrumbs and butter. Press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
Beat cheese at high speed of an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and next 4 ingredients; beat until blended.
Pour about one-fourth of sour cream mixture into prepared pan; sprinkle with carrots. Top with one-third of remaining sour cream mixture; sprinkle with green pepper. Top with half of remaining sour cream mixture; top with red pepper. Top with remaining sour cream mixture. Bake at 300 degrees F for 1 hour or until set.
Turn oven off, and partially open oven door. Leave cheesecake in oven for 1 hour.
Remove cheesecake from oven, and let cool completely. Cover and chill. Serve with Cucumber-Dill Sauce. Garnish with cucumber slices and fresh dill weed, if desired.
Cucumber-Dill Sauce
8 ounces plain yogurt
1/3 cup mayonnaise or salad dressing
1/2 cup unpeeled, chopped cucumber
1/4 teaspoon salt
1/4 teaspoon dried whole dill weed
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