Smoked Salmon Cheesecake

A rich savoury cheesecake baked in a springform pan, then refrigerated. Because it is served at room temperature, this is a great make-ahead appetiser, and an ideal dish for occasions when you're serving a large group of people. The preparation and cooking times do not include cooling and refrigeration times. I have adapted this recipe from one I found on a Canadian website.

• Ready In: 1 hr 10 mins
• Serves: 25

Ingredients

• 1⁄2 cup  round  cracker, crushed
• 2 (8 ounce) packages cream cheese, softened
• 4  eggs
• 1  cup monterey jack cheese, shredded
• 1⁄2 cup sour cream, low fat is fine
• 4  ounces smoked salmon, chopped
• 1⁄4 cup purple onion, minced
• 1⁄4 cup red bell pepper, finely chopped
• 1⁄4 cup capers, well-drained, finely chopped
• 1  teaspoon dried dill
• 1⁄4 teaspoon cayenne pepper, to taste

Directions

1. Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
2. Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
3. Add the eggs, one at a time, beating well after each egg is added.
4. Add the remaining ingredients and mix until all the ingredients are well-combined.
5. Pour the mixture into the prepared springform pan, and bake at 325ºF for 45 to 50 minutes.
6. Remove the pan from the oven and cool it on a wire rack for 10 minutes.
7. Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
8. Serve at room temperature with crackers or crusty bread.