Cool 'n Creamy Tuna Cheesecake

Cool 'n Creamy Tuna Cheesecake

prep time

minutes
cook time

minute
servings
6

Ingredients













Cooking Instructions

1

Heat 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. 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. Complement your summer supper entrée with crusty bread and a fresh fruit mixture, such as melon balls, grapes, berries, bananas, or whatever is in season.


Ingredients













Cooking Instructions

1

Heat 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. 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. Complement your summer supper entrée with crusty bread and a fresh fruit mixture, such as melon balls, grapes, berries, bananas, or whatever is in season.


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