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LOCATION: Recipes >> Dips >> Salmon Cheesecake 03

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Smoked Salmon Cheesecake

4 1/2 tablespoons butter
28 ounces softened cream cheese
1/2 cup dry bread crumbs
4 eggs
3/4 cup grated Gruyere cheese
1/3 cup half-and-half
1 teaspoon minced fresh dill weed,or \xbd teaspoon dried (fresh is better)
1/2 teaspoon salt
1/2 pound smoked salmon,coarsely chopped,
1 medium onion, finely chopped

Preheat oven to 325 degrees. Butter an 8 or 9 inch springform pan,
using about 1 1/2 tablespoons butter.

In a small bowl, combine bread crumbs, 1/4 cup Gruyere and dill.
Toss to blend. Sprinkle in prepared pan, turning and tapping to
coat evenly. Chill while preparing filling.

Melt remailing butter in a heavy skillet with a lid over low heat.
Add onion.Cover and cook until soft,stirring occasionally, about
10 minutes. Set aside. In a food processor, blend cream cheese
until smooth.Add eggs, remaining cheese, half- and -half, and salt.
Process until smooth. Gently stir in onion and salmon bout 2
tablespoons) by hand. Pour into prepared pan. Top with the rest of
the salmon.

Set the pan in a large roasting pan. Fill the roasting pan with
enough water to come halfway up to the top of the springform pan.
Bake one hour and 20 minutes. Turn off oven and cool cheesecake
inside oven, with door ajar, for about one hour.

Transfer the pan to a rack and cool to room temp before removing
sides of pan . Store in refrigerator and bring to room temp before
serving. Best 24-36 hours after baking. Makes 12 servings.

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