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 Wisconsin cream cheese, at room temperature
1/4 cup sour cream
1 (6 1/2) ounce can chunk-style tuna in oil, drained
1 (4 1/2) ounce can chopped black olives
1 cup shredded sharp Wisconsin cheddar cheese
Preheat oven to 350°F.
Cover the sides and bottom of an 8-inch springform pan with baking spray. Set aside.
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.
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.
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.
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.