Smoked Salmon Cheesecake

Submitted by Molly53

"Make this a day ahead and refrigerate. Bring to room temperature before serving in thin wedges. From Woman's Day magazine, 1985. Cooling and refrigeration time not included in preparation time."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 16

ingredients

• 1⁄2 cup breadcrumbs (fine, dry)
• 1 large onion, peeled and chopped
• 3 tablespoons butter or 3 tablespoons margarine
• 24 ounces cream cheese, room temperature
• 8 ounces smoked salmon, chopped
• 4 eggs
• 1 tablespoon lemon juice (fresh is best)
• 1 tablespoon dill or 3/4 teaspoon dried dill, minced

• For garnish

• fresh dill sprig
• lemon slice
• smoked salmon (strips)

directions

1. Preheat oven to 325°F.
2. Sprinkle bread crumbs into a greased 8" springform pan.
3. Tilt and rotate pan to coat bottom and sides halfway up; refrigerate.
4. In a small skillet, cook onion in butter over medium heat until tender; remove from heat.
5. Process cream cheese infood processor until smooth.
6. Add the salmon, cooked onion, eggs, lemon juice and dill; process until completely smooth.
7. Pour into prepared pan; place filled springform pan into a larger pan and pour hot water into baking pan to come halfway up the sides of springform.
8. Bake for an hour; turn oven off and let cheesecake cool in oven for another hour with door slightly ajar.
9. Remove springform pan from baking pan and cool completely on a cooling rack.
10. Refrigerate.
11. When ready to serve, remove sides of springform and garnish as desired.
12. Serve at room temperature.