Smoked Salmon And Onion Cheesecake

Smoked Salmon And Onion Cheesecake

5 T Parmesan Cheese - fresh grated
28 oz Cream cheese - room temp.
2 T Bread crumbs - fine dry
4 Eggs - large
3 T Butter
1/2 C Whipping cream
1 C Onions - chopped
1/2 lb smoked salmon - chopped
1 C Green pepper - chopped
1/2 C Gruyere cheese - grated

• Preheat oven to 300 degrees.
• Butter 8" diameter springform pan with 2 1/2" sides.
• Mix 2 tablespoons Parmesan with bread crumbs.
• Sprinkle into prepared pan.
• Turn pan coating with crumb mixture.
• Wrap foil around bottom and 2" up the side of pan.
• Melt butter in a heave skillet over medium heat.
• Add onion and bell pepper and saute until tender, about 5 minutes.
• Cool.
• Using an electric mixer, beat the cream cheese, eggs, and cream in a large bowl.
• Fold in the onion mix, salmon, Gruyere and remaining 3 tablespoons Parmesan.
• Season with salt and pepper.
• Pour batter into prepared pan.
• Place cheesecake in a large baking pan.
• Add enough boiling water to the large pan to come 2" up the side of the cheesecake.
• Bake until firm to touch, about 1 hour 40 minutes.
• Remove cheesecake from water bath.
• Turn oven off.
• Return cheesecake to oven and let stand 1 hour.
• Transfer cake to rack and cool at least 2 hours.
• Serve slightly warm or at room temp.