Cheesecake ( smoked salmon )
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Cream cheese, softened |
| ½ | pounds | Smoked salmon or Lox |
| 3 | Eggs | |
| ½ | Shallot, minced | |
| 2 | tablespoons | Heavy cream |
| 1½ | teaspoon | Lemon juice |
| pinch | Salt | |
| pinch | White pepper | |
| 2 | tablespoons | Granulated sugar |
| ½ | cup | Plain yogurt |
| ¼ | cup | Sour cream |
| 1 | tablespoon | Lemon juice |
| pinch | Salt | |
| pinch | White pepper | |
| ¼ | cup | Minced chives |
| Diced red and yellow peppers green peppercorns, and fresh herbs for garnish | ||
Directions
YOGURT SAUCE
Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shal- lot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smal- ler pan pan with 1 inch of hot water.
Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Remove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours.
Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs.
Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat, 186 milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap Athens, Ga.