| previous | next |
Title: Smoked Salmon Cheesecake
Categories: Smoke Fish Salmon
Yield: 1 Servings
| 1/2 | c | Fine dry bread crumbs |
| 1 | lg | Onion, chopped |
| 3 | tb | Butter or margarine |
| 3 | pk | (8 oz each) cream cheese, at |
| Room temp | ||
| 8 | oz | Smoked salmon, chopped |
| 4 | Eggs | |
| 1 | tb | Lemon juice |
| 1 | tb | Minced fresh dill or |
| 3/4 | ts | Dried dillweed |
| For garnish: fresh dill | ||
| Sprigs, thin lemon slice |
Make a day ahead and refrigerate. Bring to room temperature before serving.
Sprinkle bread crumbs into a greased 8- or 8=-inch springform pan. Tilt and rotate pan to coat bottom and sides halfway up; refrigerate. In small skillet, cook onion in butter over medium heat about 5 minutes until tender; remove from heat. In food processor, process cream cheese until smooth. Add the chopped salmon, cooked onion, the eggs, lemon juice and dill. Process until completely smooth. Pour into prepared pan. Place in larger, slightly deeper baking pan. Place in center of preheated 3250 oven; pour hot water into baking pan to come halfway up sides of springform pan. Bake 1 hour; turn oven off. Cool in oven 1 hour with door slightly ajar. Remove pan from water; cool completely on rack; refrigerate. Remove sides of pan and garnish. Serve at room temperature.
| previous | next |