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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Make this a day ahead and refrigerate. Bring to room temperature before serving in thin wedges. From Woman's Day magazine, 1985. Cooling and refrigeration time not included in preparation time. Ingredients:
1/2 cup breadcrumbs (fine, dry) |
1 large onion, peeled and chopped |
3 tablespoons butter or 3 tablespoons margarine |
24 ounces cream cheese, room temperature |
8 ounces smoked salmon, chopped |
4 eggs |
1 tablespoon lemon juice (fresh is best) |
1 tablespoon dill or 3/4 teaspoon dried dill, minced |
fresh dill sprig |
lemon slice |
smoked salmon (strips) |
Directions:
1. Preheat oven to 325°F.
2. Sprinkle bread crumbs into a greased 8 springform pan.
3. Tilt and rotate pan to coat bottom and sides halfway up; refrigerate.
4. In a small skillet, cook onion in butter over medium heat until tender; remove from heat.
5. Process cream cheese infood processor until smooth.
6. Add the salmon, cooked onion, eggs, lemon juice and dill; process until completely smooth.
7. 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.
8. Bake for an hour; turn oven off and let cheesecake cool in oven for another hour with door slightly ajar.
9. Remove springform pan from baking pan and cool completely on a cooling rack.
10. Refrigerate.
11. When ready to serve, remove sides of springform and garnish as desired.
12. Serve at room temperature.
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