SEAFOOD CHEESECAKE- SAVORY

Seafood Cheesecake- Savory image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 11

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1/2 cup(s) thin wheat crackers, finely crushed
2 tablespoon(s) melted butter
1 small onion, peeled and cut in 1/2
16 ounce(s) cream cheese, room temperature
2 can(s) 6.5 oz. ea. minced clams, or shrimp or crabmeat, drained
2 large eggs
1/2 cup(s) dairy sour cream
1/4 cup(s) all purpose flour
1/3 cup(s) shredded cheddar cheese
1 tablespoon(s) dried dill weed, crushed
1/4 teaspoon(s) each salt and hot pepper sauce

Steps:

Heat oven to 300^. Combine crackers and butter, mix well together. Butter or spray a 1 1/2 quart ovenproof casserole dish;line the bottom with waxed paper or parchment paper and butter or spray this paper too. Sprinkle 1/2 the crumb mixture on bottom of dish;reserve remainder of crumb mixture for top; set aside.
In food processor fitted with a metal blade, finely chop onion. Add remaining ingredients, except reserved cracker crumb mixture. Process mixture 45 seconds ,until smooth. Pour into prepared dish; sprinkle with reserved cracker crumbs.
Place dish in larger pan; place both in oven and fill larger pan with boiling water to about 2 inch deep. Bake 1 hour-until a knife inserted in cheesecake 1 inch from center comes out clean.
Turn off oven; let cheesecake remain in oven for 30 minutes.Remove from oven. Cool on a wire rack until room temperature. Cover and refrigerate until cold - about 4 hours 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 zest and bagel chip, if desired.