Smoked Salmon and Horseradish Cheesecake (Michael Symon) |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Ingredients:
16 ounces cream cheese, at room temperature |
2 ounces cornstarch |
1 -ounce horseradish juice |
1 teaspoon salt |
1 egg |
4 ounces heavy cream |
12 ounces diced smoked salmon |
6 bagels split and toasted |
1 red onion sliced thin |
Directions:
1. Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.
|
|