And now for something a little different…Salmon Cheesecake! If your family enjoys trying new things, or you like to add a little element of surprise to your dinner table, here is a recipe worth giving a shot! Cheesecake, as most of us know it to be, is sweet and served as a dessert after the main meal. In this case, the cheesecake is savoury (and why not? if crepes can go either way, why can’t cheesecake?). And the beauty of this is, it is entirely up to you when to serve it – you could have it on crackers as an appetizer and eat “dessert before dinner” or it can be served afterward as an unconventional savoury dessert!
4 tablespoons Italian Seasoned dry bread crumbs
6 tablespoons grated Parmesan cheese, divided
1/2 cup chopped onion
1/2 cup chopped red pepper
3 tablespoons butter
4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon pepper
5 ounces smoked salmon, diced
1/2 cup shredded Swiss cheese
Before starting the cheesecake the heavy cream, cream cheese, and eggs reach room temperature before baking. Allowing these ingredients will help prevent the cheesecake from cracking. Grease the bottom and sides of a 9-inch springform pan with butter. In a small bowl combine the Italian seasoned bread crumbs and 3 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides.
In a skillet, saute onion and red pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese.
Bake at 325° for 35-40 minutes or until center is almost set. Turn off oven, crack the door of the oven open a couple of inches, and allow the cheesecake to cool to room temperature before placing in the refrigerator. It is best to let this cheesecake rest overnight before serving, but you can also prepare this a couple days in advance to be served later.
Yield: 12 – 14 servings.
From Copykat Recipes