"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."
- 3 tablespoons dry bread crumbs
- 5 tablespoons grated Parmesan cheese, divided
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 3 tablespoons butter
- 4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 teaspoon pepper
- 4 eggs
- 5 ounces smoked salmon, diced
- 1/2 cup shredded Swiss cheese
- Assorted crackers
- Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside.
- In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese.
- Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
- Remove foil and sides of pan. Serve with crackers. Yield: 12-14 servings.
Originally published as Smoked Salmon Cheesecake in Taste of Home December/January 2003, p65
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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