Smoked salmon cheescake

Yield: 16 Servings

Measure Ingredient
2 cups Soft bread crumbs
2 tablespoons Margarine or butter, melted
3 \N Eggs
1 \N 15 0z. carton ricotta cheese
6 ounces Swiss cheese shredded
\N \N (1 1/2 cups
½ cup Evaporated skim milk
4 ounces Smoked salmon, finely flaked
\N \N With skin and bones removed
1 teaspoon Dried dillweed
⅛ teaspoon Salt
\N \N Dairy Sour Cream garnish
\N \N Optional

For crust, in a small mixing bowl combine crumbs and melted margarine or butter. Press the crumb mixture onto the bottom of a 9 in. quiche dish. Set aside. For filling, in a large mixing bowl use a fork to beat eggs slightly. Stir in ricotta cheese and Swiss cheese. Stir in evaporated skim milk, salmon, dill weed, salt, and white pepper. (If making ahead, cover and chill till ready to bake, up to 6 hrs.) To bake pour the filling into the prepared quiche dish. Bake in a 350 F. oven for 35 to 40 minutes or till the center is nearly set when shaken. Remove and cool slightly in pan or a wire rack. Serve Warm.

To serve cut into wedges. Top with a dollop of sour cream and sprig of dill if desired.To heat one slice of chilled cheesecake in micro, place on a micro safe plate. Cover loosly with micro safe plastic wrap. Micro on 50 % power about 40 seconds.

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