Smoked sturgeon and caramelized onion cheesecake

Yield: 8 servings

Measure Ingredient
1 tablespoon Olive oil
2 cups Julienned onions
1 cup Bread crumbs
1 cup Grated Parmesan
½ cup Butter; melted
1¾ pounds Cream cheese; room temperature
\N \N (3 1/2 eight-ounce packages)
4 \N Eggs
½ cup Heavy cream
1 cup Grated smoked Gouda cheese
1 pounds Smoked sturgeon
2 teaspoons Salt
\N \N Lemon-chive mayonnaise; for serving
\N \N Chives; for garnish

Preheat oven to 350 degrees. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool. Combine bread crumbs, Parmesan and butter and press into bottom of a 9-inch springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan. Serve with mayonnaise lightly seasoned with lemon juice and chopped chives, garnished with extra chives. This recipe yields 8 to 10 Servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-092 broadcast 01-06-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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