Salmon Cheesecake
"A savory centerpiece for your holiday cocktail buffet. You can make this the day before your big event in order to make your life just a little bit easier. Preparation time does not include 5 hours chilling time."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1⁄2 cup fine pumpernickel breadcrumbs (about 1 slice)
- 4 (8 ounce) packages cream cheese, room temperature
- 4 large eggs
- 1⁄2 cup heavy cream
- 1⁄8 teaspoon fresh ground pepper
- 8 ounces sliced smoked salmon, cut into 1/2-inch pieces
- 1⁄3 cup chopped scallion
- parsley (to garnish)
- salmon caviar (to garnish) (optional)
directions
- Heat oven to 300 degrees. Generously butter 9-inch springform pan; sprinkle with crumbs, rotating pan to distribute evenly. Place on 14-inch sheet of foil; press foil up around pan.
- Beat cream cheese with eggs, cream, and pepper in large bowl at medium speed, scraping bowl occasionally, until very smooth, about 5 minutes. Fold in salmon and scallions; spoon into prepared pan.
- Place foil-covered springform in larger pan filled with 1/2-inch hot water.
- Bake 2 hours. Turn off oven. Let cake rest in closed oven 1 hour; transfer to rack 1 hour. Remove foil and chill covered 4 hours or overnight.
- Remove sides of springform and garnish cheesecake with parsley and salmon caviar if desired.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
