Cool 'n' Creamy Tuna Cheesecake

Servings: 6

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 black pepper
2 (8-ounce) packages cream cheese, at room temperature
1/4 cup sour cream
2 eggs
1 (6 1/2 ounce) can chunk-style tuna in oil (drained)
1 (4 1/2 ounce) can chopped black olives
1 cup Wisconsin Sharp Cheddar cheese, shredded

Preheat oven to 350°F. Cover sides and bottom of an 8-inch springform pan with baking spray.

Melt butter in saucepan over very low heat; add green pepper and onion and sauté 5 minutes. Remove from heat.

In large mixing bowl, place dill weed, seasoned salt, black pepper, Cream cheese and sour cream. Beat with electric mixer 1 minute until well blended. Add eggs, one at a time, beating until mixture is smooth. Stir in tuna and black olives. Using spatula, fold in shredded Cheddar cheese. Pour creamy batter into springform pan.

Place pan onto cookie sheet and bake one hour. Remove from oven and cool one hour. Run knife between cheesecake and pan to loosen; release sides. Place cheesecake in refrigerator to cool.

When ready to serve, cut 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.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board, Inc.