Smoked Salmon Cheesecake

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: 1 hr 15 mins
• 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.