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Salmon-Dill Cheesecake




List of Ingredients



• 1 1/2 cups finely crushed crispy rye or sesame crackers
  
• 6 T butter, melted
  
• 2 T grated Parmesan cheese
  
• 1 (8 oz) pkg cream cheese, softened
  
• 2 eggs
  
• 1/2 of an 8-oz tub cream cheese with salmon or plain tub cream cheese
  
• 1 T white wine vinegar or lemon juice
  
• 1 (8 oz) carton dairy sour cream
  
• 4-oz dry-smoked salmon, skin and bones removed, and flaked
  
• 1 T snipped fresh dill
  
• Dill sprigs (optional)
  






Instructions



1. For crust, combine crushed crackers, melted butter, and parmesan cheese in a medium mixing bowl. Press mixture evenly on the bottom and about 1" up the sides of a 9" springform pan. Set pan aside.
   
2. For filling, beat softened cream cheese in a large mixing bowl till smooth. Add eggs all at once. Beat on low speed just till combined. Add tub cream cheese and vinegar or lemon juice, beating on low speed just till combined. Stir in sour cream, smoked salmon, and snipped ill.
   
3. Pour into crust-lined springform pan. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 degree oven for 30 to 35 minutes or till center appears nearly set when shaken.
   
4. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust form sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool 1 hour; cover and chill at least 2 hours. Garnish with fresh dill sprigs, if desired.
   






Final Comments


Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake. Cool, then cover and chill.

Makes 16 appetizer servings.