smoked salmon cheesecake
 
serving size: 12 servings. 
 
4-1/2 Tbsp  butter divided
1/2 cup  dry bread crumbs
3/4 cup  grated gruyere cheese
  divided
1 tsp  minced fresh dill or 1/2
tsp  dried
1 medium  onion ; minced
28 oz.  cream cheese ; softened
4   eggs
1/3 cup  half-and-half
1/2 tsp  salt
1/2 lb.  smoked salmon ; coarsely
  chopped ; divided
 
preheat oven to 325 degrees. butter an 8- or 9-inch springform pan, using 
about 1 1/2 tablespoons butter. use springform pan with tight seal to avoid 
leakage. in small bowl, combine bread crumbs, 1/4 cup gruyere and dill. 
toss to blend. sprinkle in prepared pan, turning and tapping to coat 
evenly. chill while preparing filling. melt remaining butter in heavy 
skillet with lid over low heat. add onion. cover and cook until soft, 
stirring occasionally, about 10 minutes. set aside. in food processor, 
blend cream cheese until smooth. add eggs, remaining gruyere, half-and-half 
and salt. process until smooth. gently stir in onion and salmon (reserve 2 
tablespoons) by hand. pour into prepared pan. top with reserved salmon. 
set springform pan in large roasting pan. fill roasting pan with enough 
water to come halfway up side of springform pan. bake 1 hour and 20 
minutes. turn off oven and cool cheesecake in oven, with door ajar, 1 hour. 
transfer pan to rack and cool to room temperature before removing sides of 
pan. store in refrigerator and bring to room temperature before serving. 
best 24 to 36 hours after baking. 
 
recipe from the colorado collage by the denver junior league 
from: becca <b...@hal-pc.org> 
 
per serving (excluding unknown items): 119 calories; 5g fat (39.7% calories 
from fat); 7g protein; 10g carbohydrate; trace dietary fiber; 187mg 
cholesterol; 438mg sodium. exchanges: 1/2 grain(starch); 1 lean meat; 1/2 
fat. 
 
 
-- 
 
(ID: 74957) Mirror: rec.food.recipes: Thu, Jan 27, 2005


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