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| top results >>> Recipe for Smoked Salmon Cheesecake |
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4 cups water crackers, crushed
7 tablespoons butter, melted
1 1/2 pounds Seabear Smoked Salmon, cut into thin strips
1/3 cup green bell pepper, minced
1/3 cup red bell pepper, minced
1/2 cup onions, minced
1 teaspoon garlic, minced
1 pound cream cheese, room temperature
1/2 cup mayonnaise
4 large eggs
1/3 cup milk
5oz Gruyere cheese, grated
1/4 cup fresh dill, chopped
Combine cracker crumbs and 4 tablespoons butter; press mixture onto the bottom of a 9" springform pan; reserve.
Saute salmon, peppers, onions and garlic in remaining butter for 4 minutes; reserve.
Combine cream cheese and mayonnaise; beat until fluffy. Add eggs one at a time; beat well. Gradually add milk; stir until well blended. Stir in cheese, dill and reserved salmon mixture; pour into reserved crust.
Bake at 300F for 1 1/2 hours or until set; turn off heat and allow cake to cool in oven 1 hour. Refrigerate overnight; serve chilled.
2 cups French bread cubes
1/2 cup toasted walnuts
1/2 cup melted butter
1/2 cup Swiss or Gruyere Cheese, grated
1 Tablespoon fresh dill, minced
1 onion, chopped
3 tablespoons butter
1-3/4 lb. cream cheese
1/2 lb. Swiss cheese, grated
1/3 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1/2 lb. smoked salmon
Red caviar as a garnish
Combine first five (5) ingredients and process in blender or food processor until crumbled. Press onto bottom and up the sides of a greased spring-form pan. Refrigerate. Saute
onion in butter until tender. Cream the cream cheese. Beat in onion, Swiss, whipped
cream, salt and pepper. Add eggs, one at a time, beating briefly after each addition.
Fold in salmon. Pour into crust. Bake at 350 degrees F for 45 minutes.
Garnish with fresh dill and red caviar.
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