If you want something different and very pretty, try this. Layers of non-sweet cheesecake filled with colorful sliced veggies and served with a flavorful cucumber sauce. I have made this many times over the years and substituted lots of different veggies. They all work well. It’s perfect for a brunch buffet, or serve with a big green salad.
Preheat oven to 300 degrees F (150 degrees C).
Combine cracker crumbs and butter in a large bowl to make the crust. Press into bottom and up the sides of a 9-inch springform pan.
Beat cream cheese with an electric mixer until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, flour, onion, 1/2 teaspoon salt, and black pepper; beat until blended.
Spread 1/4 of the cream cheese mixture over crust. Sprinkle shredded carrots on top. Repeat layers with remaining cream cheese mixture, broccoli, and red bell pepper, ending with cream cheese mixture on top.
Bake in the preheated oven until set and golden, about 1 hour. Turn off oven, open door partially, and leave cheesecake in the oven as it cools, at least 1 hour. Let cool completely, about 1 hour more. Cover with plastic wrap and chill in the refrigerator.
Combine yogurt, mayonnaise, 1/2 cup cucumber, dill, and 1/2 teaspoon salt in a bowl; mix until smooth. Cover with plastic wrap and chill until serving.
Slice chilled cheesecake and serve garnished with remaining chopped cucumber and cucumber sauce.
Per Serving: 583 calories; protein 11.8g; carbohydrates 31.3g; fat 46.5g; cholesterol 156.3mg; sodium 665.5mg.