Smoked salmon and onion cheesecake

8 Servings

Ingredients

QuantityIngredient
-Nate Kopel
5tablespoonsParmesan Cheese;fresh grated
2tablespoonsBread crumbs;fine dry
3tablespoonsButter
1cupOnions; chopped
1cupGreen pepper;chopped
28ouncesCream cheese; room temp.
4Eggs; large
½cupWipping cream
½poundsSmoked salmon; chopped
½cupGruyere 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