Smoked Salmon Cheesecake
Source of Recipe
Adapted from ''Melting Pot Memories'' This story ran on page 4 of the Boston Globe on 12/17/2003
Recipe Introduction
Serve this cheesecake at room temperature to spread on lc bagels or crackers.
Or chill thoroughly and cut thin slices to add to salad greens
Serves 15 to 20
List of Ingredients
2 teaspoons vegetable oil
1/2 cup finely chopped onion
3 packages (8-ounces each) regular or reduced-fat cream cheese, at room
temperature
4 eggs
1/4 cup half-and-half
1/4 chopped fresh dill or chives
4 ounces grated Swiss cheese
8 ounces smoked salmon, cut up
Recipe
1. Set the oven at 300 degrees. Lightly grease a 9-inch springform pan and
wrap the bottom and sides of the pan with two sheets of foil. Set a large
kettle of water to boil.
2. In a small skillet, heat the oil. Cook the onion over medium heat for 6
minutes.
3. In an electric mixer, beat the cream cheese, eggs, and half-and-half
until combined. With the mixer on low speed, beat in the dill or chives,
Swiss cheese, and salmon. Pour into the prepared pan.
4. Place the cheesecake in a large roasting pan. Add enough boiling water
to come halfway up the sides of the springform. Carefully transfer to the
oven.
5. Bake the cheesecake for 45 minutes.
6. Turn the oven off and leave the cake inside. Let it sit until it reaches
room temperature.
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