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.
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INGREDIENTS
Nutrition- 1⁄2cup fine pumpernickel breadcrumbs (about 1 slice)
- 4
- 4large eggs
- 1⁄2cup heavy cream
- 1⁄8teaspoon fresh ground pepper
- 8
- 1⁄3cup chopped scallion
-
- salmon caviar (to garnish) (optional)
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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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