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Smoked Salmon Cheesecake

Source of Recipe

from alicia's kitchen


List of Ingredients

10 graham crackers
1/4 cup grated Los Tornos cheese (or Parmigiano Reggiano)
6 tablespoons butter, melted
1/2 red bell pepper, diced
1/2 onion, diced
1/2 teaspoon black pepper
20 ounces Goat Hill Farm Goat Cheese Spread, any flavor
1 pound cream cheese
8 ounces smoked salmon
4 eggs


Recipe

Preheat oven to 325 degrees Fahrenheit. Process graham crackers in
food processor until crumbs. Add Los Tornos and pulse just to
combine. With processor running add melted butter, reserving a small
amount of butter to saute the bell pepper and onion.
Press graham cracker mixture into bottom of 9-inch springform pan
and up sides about 1/2 inch.
Heat reserved butter in a medium-sized skillet over medium heat.
Saute bell pepper and onion until onion is translucent, about 5
minutes. Add black pepper and remove pan from heat.
In a clean food processor bowl, blend goat cheese, cream cheese
and smoked salmon until smooth. Add the eggs one at a time. When
smooth, add bell pepper and onion and pulse just to combine.
Pour salmon mixture into crust. Bake cheesecake in preheated oven
for one hour. The cheesecake should just be set. Remove from oven and
allow to cool for one hour. Chill in refrigerator for at least two
hours before serving.
Serves 12-16 as an appetizer or brunch item.