Cool ’n’ Creamy Tuna Cheesecake
- 2 tablespoons butter
- ¼ cup minced green pepper
- ¼ cup minced onion
- 1 teaspoon dried dill
- 1 teaspoon seasoned salt
- ¼ teaspoon pepper
- 2 (8-ounce) packages cream cheese, at room temperature
- ¼ cup sour cream
- 2 eggs
- 1 (6½-ounce) can chunk-style tuna in oil (drained)
- 1 (4½-ounce) can chopped black olives
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- Sour cream, for garnish
Instructions:
Food that's good for the heart, simmered in a savory sauce, wrapped in a flavorful buttery crust.
- Preheat the 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, 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.
- Place the pan onto a baking sheet and bake for 1 hour. Remove from the oven and cool for 1 hour. Run a knife between the cheesecake and the pan to loosen; release the sides. Place the cheesecake in the 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.