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Tuna CheesecakeThis tuna cheesecake is hearty enough to be a dinner first course or main course (like quiche). Photo courtesy Wisconsin Milk Marketing Board.

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December 2009

Product Reviews / Main Nibbles / Hors D’Oeuvres & Cocktail Snacks

Savory Cheesecake Recipes

Page 2: Cool ’n Creamy Tuna Cheesecake

 

This is Page 2 of a 5-page article. Click the black links below to view the other recipes.

On The Menu

 

Cool ’n Creamy Tuna Cheesecake

Here’s another wonderful way for tuna lovers to enjoy the “chicken of the sea.” This savory cheesecake calls for tuna fish and sour cream. The fish enables it to be served as a lunch or dinner main course, or in smaller portions as a tasty appetizer. Serve it with a crisp white wine.

Ingredients

  • 2 tablespoons butter
  • 1/4 cup green pepper, minced
  • 1/4 cup onion, minced
  • 1 teaspoon dill weed
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/4 cup sour cream
  • 2 eggs
  • 1 (6-1/2 ounces) can chunk-style tuna in oil, drained
  • 1 (4-1/2 ounces) can chopped black olives*
  • 1 cup shredded sharp Cheddar cheese*

*The better quality the olives, Cheddar, tuna and other ingredients, the more flavorful the recipe will be.

Preparation

  1. Preheat oven to 350°F.
  2. Cover the sides and bottom of an 8-inch springform pan with baking spray. Set aside.
  3. Melt the butter in a medium saucepan over very low heat; add the green pepper and onion and sauté for 5 minutes. Remove from the heat.
  4. In a large mixing bowl, combine the dill weed, seasoned salt, pepper, cream cheese and sour cream. Beat with an electric mixer for 1 minute until well-blended. Add the eggs, one at a time, beating until the mixture is smooth. Stir in the tuna and black olives. Using a spatula, fold in the shredded Cheddar cheese. Pour the creamy batter into the springform pan.
  5. Place the pan onto a baking sheet and bake for one hour. Remove from the oven and cool one hour. Run a knife between the cheesecake and pan to loosen; release the sides. Place the cheesecake in refrigerator to cool completely.
  6. When ready to serve, cut the cheesecake into six wedges. Garnish with small dollops of sour cream.
  7. For a supper entrée, complement with crusty bread and a fresh fruit mixture, such as melon balls, grapes, berries, bananas or whatever is in season. For an appetizer, serve with crackers or bread, and garnish with dill.

 

Go To Page 3: Grand Cru Gruyère & Lobster Cheesecakes

Go To The Recipe Index Above

 

Recipe and photo courtesy Wisconsin Milk Marketing Board. All other material © copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.



 


 



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