Sorry for the lack of posting but life has gotten in the way as of late. I'm hoping to get things back on track! One of the things that kept me from blogging last week was catering for a bridal brunch. I made this smoked salmon cheesecake as part of the brunch menu. It's a savory version of a dessert cheesecake. This was the first savory cheesecake I've ever made and I loved the end product. It even has a "crust" made from dry breadcrumbs! The cheesecake is filled with smoked salmon, dill, scallions, and capers. It's all the things you love on your morning bagel, baked up together. This savory cheesecake makes an elegant addition to any party.
I'm sorry I didn't get a photo of the inside of the cheesecake but I don't think the hostess would have appreciated a missing slice!
Smoked Salmon Cheesecake
(Source Women's Day December, 2006)
1/4 cup plain dry bread crumbs
3- 8 ounce packages of cream cheese, softened
3 large eggs
1/2 cup reduced-fat sour cream
2 Tbsp flour
11/2 tsp grated lemon zest
1/4 tsp each salt and pepper
4 oz sliced smoked salmon, coarsely chopped
6 scallions, thinly sliced
2 Tbsp chopped fresh dill
1 Tbsp capers, chopped
Heat oven to 325°F. Coat bottom and sides of an 8-in. springform pan with nonstick spray. Add bread crumbs; tilt and rotate pan to cover bottom and sides with crumbs. Beat cream cheese in a large bowl with mixer on medium speed 1 minute or just until smooth. Beat in eggs, 1 at a time, until blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, scallions, dill and capers. Pour into prepared pan; smooth top. Bake 40 minutes or until center is just set. Remove pan to wire rack to cool completely. Refrigerate covered. Shortly before serving: Remove side of pan. Place cheesecake on serving plate. Cut in wedges. Serve with crackers or toasted baguette.