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.