Title: Smoked Salmon Cheescake
Categories: Appetizer Entree Fish Smoke Salmon
Yield: 16 Servings
| 2 | c | Soft bread crumbs |
| 2 | tb | Margarine or butter, melted |
| 3 | | Eggs |
| 1 | | 15 0z. carton ricotta cheese |
| 6 | oz | Swiss cheese shredded |
| | | (1 1/2 cups |
| 1/2 | c | Evaporated skim milk |
| 4 | oz | Smoked salmon, finely flaked |
| | | With skin and bones removed |
| 1 | ts | Dried dillweed |
| 1/8 | ts | Salt |
| | | Dairy Sour Cream garnish |
| | | 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.