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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 16 |
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A savory centerpiece for your holiday cocktail buffet. You can make this the day before your big event in order to make your life just a little bit easier. Preparation time does not include 5 hours chilling time. Ingredients:
1/2 cup fine pumpernickel breadcrumbs (about 1 slice) |
4 (8 ounce) packages cream cheese, room temperature |
4 large eggs |
1/2 cup heavy cream |
1/8 teaspoon fresh ground pepper |
8 ounces sliced smoked salmon, cut into 1/2-inch pieces |
1/3 cup chopped scallion |
parsley (to garnish) |
salmon caviar (to garnish) (optional) |
Directions:
1. Heat oven to 300 degrees. Generously butter 9-inch springform pan; sprinkle with crumbs, rotating pan to distribute evenly. Place on 14-inch sheet of foil; press foil up around pan.
2. Beat cream cheese with eggs, cream, and pepper in large bowl at medium speed, scraping bowl occasionally, until very smooth, about 5 minutes. Fold in salmon and scallions; spoon into prepared pan.
3. Place foil-covered springform in larger pan filled with 1/2-inch hot water.
4. Bake 2 hours. Turn off oven. Let cake rest in closed oven 1 hour; transfer to rack 1 hour. Remove foil and chill covered 4 hours or overnight.
5. Remove sides of springform and garnish cheesecake with parsley and salmon caviar if desired.
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