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Smoked Salmon Cheesecake

1/2 cup fine dry bread crumbs
1 large onion, chopped
3 tbsp. butter or margarine
3 packages (8 ounces each) cream cheese, at room temperature
8 ounces smoked salmon, chopped
4 eggs
1 tbsp. lemon juice
1 tbsp. minced fresh dill or 3/4 tsp. dried dillweed
For garnish: fresh dill sprigs, thin lemon slice

Sprinkle bread crumbs into a greased 8- or 8=-inch springform pan.
Tilt and rotate pan to coat bottom and sides halfway up; refrigerate.
In small skillet, cook onion in butter over medium heat about 5
minutes until tender; remove from heat. In food processor, process
cream cheese until smooth. Add the chopped salmon, cooked onion,
the eggs, lemon juice and dill. Process until completely smooth.
Pour into prepared pan. Place in larger, slightly deeper baking
pan. Place in center of preheated 3250 oven; pour hot water into
baking pan to come halfway up sides of springform pan. Bake 1
hour; turn oven off. Cool in oven 1 hour with door slightly ajar.
Remove pan from water; cool completely on rack; refrigerate. Remove
sides of pan and garnish. Serve at room temperature. Make a day
ahead and refrigerate. Bring to room temperature before serving.


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