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Smoked Sockeye Salmon Cheesecake

Source of Recipe


From "Salmon House on the Hill Cookbook"






List of Ingredients



• 1/2 cup grated Parmesan cheese
  
• 2 Tbsp butter
  
• 1/2 cup minced onion
  
• 1/2 tsp minced garlic
  
• 1-1/2 lbs. cream cheese
  
• 4 eggs
  
• 1/2 cup whipping cream
  
• 1/2 lb. smoked salmon (sockeye preferred), pureed
  






Instructions



1. Preheat the oven to 300 degrees (F). Line a 4x12-inch pan with parchment paper. Brush with butter and sprinkle with a little of the Parmesan cheese.
   
   
2. Melt the butter in a saute pan over medium heat. Add the onion and garlic, and saute for about 2 minutes. Do not allow them to color. Remove from the heat and set aside to cool.
   
   
3. Place the cream cheese in a food processor and pulse until smooth. Add the eggs, cream, salmon and onion mixture and process slowly on low speed until it is well mixed. Pour into the pan and sprinkle with the remaining cheese.
   
   
4. Place the pan in a larger pan and add enough water to come halfway up the side of the pan with the cheesecake. Bake for 1-1/2 hours. Cool and chill in the refrigerator for at least 2 hours or overnight. It will slice well when chilled but it does get firmer the longer it chills.
   
   Makes one 4x12-inch loaf.