Salmon cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Shirley Ferguson, mhrh24b | ||
| 1 | cup | Buttery crackers; crushed |
| 3 | tablespoons | Margarine; melted |
| 2 | packs | Cream cheese (8 oz. each) softened |
| 3 | Eggs | |
| 8 | ounces | Sour cream, mixed with |
| 2 | tablespoons | Chives (divided) |
| 1 | can | Salmon (5 1/2-7 1/2 oz.) drained & flaked |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
Directions
In a small bowl, combine cracker crumbs and margarine; press into bottom of 9-inch springform pan. Bake in 350~ oven for 10 minutes; cool. In large mixing bowl with electric mixer, combine cream cheese, eggs, and ¼ cup of the sour cream; mix until well blended. Add remaining ingredients; mix well. Pour mixture over crust. Bake in 325~ oven for 45 minutes. Loosen rim of pan; cool before removing rim. Spread top with remaining sour cream. Serve with crackers or French bread.