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Thursday, May 6, 2010

Smoked Salmon Cheesecake

5 TB Dry Bread Crumbs
6 TB Freshly Grated Parmesan Cheese, divided
1/3 cup Onion, finely chopped
1/3 cup Green Pepper, finely chopped
3 TB Butter
4 pkgs (3 - 8 oz ea plus additional 3 oz) Cream Cheese, softened
1/2 cup Whipping Cream
1/4 tsp Ground White Pepper
4 Eggs
5 oz Smoked Salmon, finely diced
1/2 cup Shredded Swiss Cheese
Assorted Crackers

Grease the bottom and sides of a 9-inch springform pan. In a small bowl, combine the bread crumbs and 3 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside.

In a skillet, saute onion and green pepper in butter until tender; remove from heat and set aside. In a mixing bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. Add eggs; beat on low speed just until combined. Next, fold in the onion mixture, salmon and Swiss cheese and blend thoroughly.

Wrap a double layer of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a larger baking pan. Fill larger pan with hot water to a depth of 1-1/2 inches. Bake at 325 degrees for 35 - 40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.

Remove foil and sides from springform pan. Cut cheesecake into wedges and serve with crackers.
Serves 12 - 14.

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