Title: Smoked Salmon And Onion Cheesecake
Categories: Seafood, Main dish, Appetizers
Yield: 8 Servings

-Nate Kopel
5 tb Parmesan Cheese;fresh grated
2 tb Bread crumbs;fine dry
3 tb Butter
1 c Onions; chopped
1 c Green pepper;chopped
28 oz Cream cheese; room temp.
4 Eggs; large
1/2 c Wipping cream
1/2 lb Smoked salmon; chopped
1/2 c Gruyere cheese; grated

Preheat oven to 300 degrees. Butter 8" diameter springform pan with 2 1/2"
sides. Mix 2 tablespoons Parmesan with bread crumbs. Sprinkle into
prepaired pan. Turn pan coating with crumb mixture. Wrap foil around bottom
and 2" up the side of pan. Melt butter in a heave skillet over medium
heat. Add onion and bell pepper and saute until tender, about 5 minutes.
Cool. UAsing an electric mixer, beat the cream cheese, eggs, and cream in
a large bowl. Fold in the onion mix, salmon, Gruvere and remaining 3
tablespoons Parmesan. Season with salt and pepper. Pour batter into
prepaired pan. Place cheesecake in a large baking pan. Add enough boiling
water to the large pan to come 2" up the side of the cheesecake. Bake until
firm to touch, about 1 hour 40 minutes. Remove cheesecake from water bath.
Turn oven off. Return cheesecake to oven and let stand 1 hour. Transfer
cake to rach and cool at least 2 hours. Serve slightly warn or at room
temp.

Posted to MM-Recipes Digest by "Robert Ellis" on
Sep 18, 1998