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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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During the holidays or any time you're expecting a crowd, this savory cheesecake is sure to be a popular appetizer. The mild smoked salmon flavor is delicious.Nella Parker, Hersey, Michigan Ingredients:
1/2 cup pumpernickel bread crumbs |
4 packages (8 ounces each) cream cheese, softened |
1/2 cup heavy whipping cream |
1/8 teaspoon pepper |
4 eggs, lightly beaten |
8 ounces smoked salmon or lox, chopped |
1/3 cup chopped green onions |
assorted crackers |
Directions:
1. Grease the bottom and sides of a 9-in. springform pan. Sprinkle bread crumbs into pan, coating bottom and sides; set aside. In a large bowl, beat cream cheese until fluffy. Beat in cream and pepper until blended. Add eggs; beat on low speed just until combined. Fold in salmon and onions.
2. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
3. Bake at 325° for 45-55 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer (cheesecake may crack while cooling).
4. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers Serve cheesecake with crackers. Yield: 16 servings.
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