Smoked salmon and onion cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Nate Kopel | ||
| 5 | tablespoons | Parmesan Cheese;fresh grated |
| 2 | tablespoons | Bread crumbs;fine dry |
| 3 | tablespoons | Butter |
| 1 | cup | Onions; chopped |
| 1 | cup | Green pepper;chopped |
| 28 | ounces | Cream cheese; room temp. |
| 4 | Eggs; large | |
| ½ | cup | Wipping cream |
| ½ | pounds | Smoked salmon; chopped |
| ½ | cup | Gruyere cheese; grated |
Directions
Preheat oven to 300 degrees. Butter 8" diameter springform pan with 2½" sides. Mix 2 tablespoons Parmesan with bread crumbs. Sprinkle into prepaired pan. Turn pan coating with crumb mixture. Wrap foil around bottom and 2" up the side of pan. Melt butter in a heave skillet over medium heat. Add onion and bell pepper and saute until tender, about 5 minutes.
Cool. UAsing an electric mixer, beat the cream cheese, eggs, and cream in a large bowl. Fold in the onion mix, salmon, Gruvere and remaining 3 tablespoons Parmesan. Season with salt and pepper. Pour batter into prepaired pan. Place cheesecake in a large baking pan. Add enough boiling water to the large pan to come 2" up the side of the cheesecake. Bake until firm to touch, about 1 hour 40 minutes. Remove cheesecake from water bath.
Turn oven off. Return cheesecake to oven and let stand 1 hour. Transfer cake to rach and cool at least 2 hours. Serve slightly warn or at room temp.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 18, 1998