Directions:
- Preheat oven to 325°F.
- Sprinkle bread crumbs into a greased 8 springform pan.
- Tilt and rotate pan to coat bottom and sides halfway up; refrigerate.
- In a small skillet, cook onion in butter over medium heat until tender; remove from heat.
- Process cream cheese infood processor until smooth.
- Add the salmon, cooked onion, eggs, lemon juice and dill; process until completely smooth.
- Pour into prepared pan; place filled springform pan into a larger pan and pour hot water into baking pan to come halfway up the sides of springform.
- Bake for an hour; turn oven off and let cheesecake cool in oven for another hour with door slightly ajar.
- Remove springform pan from baking pan and cool completely on a cooling rack.
- Refrigerate.
- When ready to serve, remove sides of springform and garnish as desired.
- Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.98 Kcal (871 kJ) | ||
| Calories from fat | 165.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.36g | 28% | |
|---|---|---|---|
| Cholesterol | 96.68mg | 32% | |
| Sodium | 277.94mg | 12% | |
| Potassium | 114.22mg | 2% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 6.8g | 14% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 236.04 Kcal (988 kJ) | ||
| Calories from fat | 187.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.83g | 28% | |
|---|---|---|---|
| Cholesterol | 109.73mg | 32% | |
| Sodium | 315.44mg | 12% | |
| Potassium | 129.63mg | 2% | |
| Total Carbs | 4.6g | 1% | |
| Sugars | 2.07g | 7% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 7.72g | 14% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 62.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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