Smoked Salmon Cheesecake

posted by Cissy 11-05-98 2:48 PM

Smoked Salmon Cheesecake

1 cup Italian bread crumbs
4 Tbsp butter, melted
4 tsp grated parmesan
1 Tbsp olive oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
dash salt
freshly ground black pepper (about six turns)
1 3/4 lb. cream cheese at room temp.
4 large eggs
1/2 cup heavy cream
1 cup smoked Gouda cheese, shredded
1/2 lb chopped smoked salmon
1 recipe Green Onion Coulis (recipe follows)

Preheat oven to 350.

Spray 9" springform pan with cooking spray. Combine bread crumbs, butter and parmesan. Press on bottom of prepared pan.

Heat oil in skillet and saute onions and green and red peppers for about 3 minutes. Add salt and pepper and remove from heat.

Beat cream cheese with eggs in large bowl until very thick, about 4 min. with a heavy duty mixer, longer with a hand-held one.

Beat in cream, Gouda, sauteed vegetables and smoked salmon and beat until well mixed and creamy, about 2 min.

Pour filling into prepared springform pan and bake until firm, about 1 hour 15 min. Allow to come to room temperature, then run a knife around edge of pan, cover and refrigerate until one hour before removing sides of pan and serving (I did not leave it out for that long before serving). Cut in wedges to serve and offer:

Green Onion Coulis
1/3 cup chopped green onions
1/4 cup fresh parsley leaves
1 1/2 tsp chopped shallots
1 1/2 tsp chopped garlic
1 large egg (or equal amount of egg substitute)
1/2 tsp salt
freshly ground black pepper -- three turns
3/4 cup olive oil

Place onions, parsley, shallots and garlic in food processor or blender and puree.

Add egg, salt and pepper and continue to process. While machine is running, add the oil in a slow stream until mixture is the consistency of thin mayonnaise. (You could probably omit the Coulis, but it did look very pretty.)

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