Title: Smoked Salmon and Onion Cheesecake
Categories: Seafood Entree Appetizer Smoke Salmon
Yield: 8 Servings

5	tb	Parmesan Cheese;fresh grated
2	tb	Bread crumbs;fine dry
3	tb	Butter
1	c	Onions; chopped
1	c	Green pepper;chopped
28	oz	Cream cheese; room temp.
4		Eggs; large
1/2	c	Wipping cream
1/2	lb	Smoked salmon; chopped
1/2	c	Gruyere cheese; grated

Preheat oven to 300 degrees. Butter 8" diameter springform pan with 2 1/2" 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.

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