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Ham and Broccoli
Cheesecake, Revised We delight in the unusual and this recipe sure does meet the requirements. As a finished meal, it is beautiful, creamy, and everything you ever wanted out of a cheesecake as a main course! You may also substitute the broccoli for asparagus. Ingredients 1 pound cream cheese, softened 4 large eggs 4 ounces of sour cream 1/4 cup all-purpose flour 1/4 teaspoon pepper 2 cups (8-ounces) shredded Swiss cheese 4 ounces of pepper jack cheese, shredded 2 cups diced cooked ham from the deli 1 Pound of broccoli spears, chopped 4 green onions, chopped
Directions Jerry Crenshaw recommends making this with no crust and adding more ham. We already upped the ham in this recipe. He also says the right temperature is critical for this masterpiece. Jerry recommends sifting the dry ingredients to prevent clumping. Bake crumb mixture at 350 degrees for 10 minutes and cool on a wire rack. Reduce oven temperature to 300 degrees. Beat cream cheese at medium speed with an electric mixer for 2 or 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, flour and pepper, beating until blended. Stir in Swiss cheese. Pour one-third of cheese mixture into prepared pan and sprinkle evenly with ham. Pour half of remaining cheese mixture evenly over ham and sprinkle with broccoli and onions. Top evenly with remaining cheese mixture. Bake at 300 degrees for 1 hour or until center of cake is set. Turn off oven and let cake stand in oven. Cover and chill, if desired. Makes 1 (9-inch) cheesecake |