Name: Caviar Cheesecake
Ingredients: 1 1/2 c Breadcrumbs; 1/2 c Butter, melted; 3 tb Grated parmesan cheese; 24 oz Cream cheese, at room temp; 5 Eggs, at room temperature; 3 tb Onion, grated; 1/2 ts Lemon extract; 1/4 c Butter, melted; 4 c Sour cream, at room temp; 7 oz Black lumpfish caviar, rinsed and drained

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Seafood		Appetizers	12	Servings

INGREDIENTS

1 1/2	c	Breadcrumbs
1/2	c	Butter, melted
3	tb	Grated parmesan cheese
24	oz	Cream cheese, at room temp
5		Eggs, at room temperature
3	tb	Onion, grated
1/2	ts	Lemon extract
1/4	c	Butter, melted
4	c	Sour cream, at room temp
7	oz	Black lumpfish caviar, rinsed and drained

INSTRUCTIONS

CRUST
FILLING
For crust:  Line bottom of 10-inch springform pan with waxed paper. Mix
crumbs, 1/2 cup melted butter and Parmesan in small bowl. Press crumbs
firmly against bottom and sides of springform pan. Refrigerate pan while
preparing filling.
For filling: Preheat oven to 350 degrees F. Mix cream cheese, eggs, onion,
and lemon extract in processor or blender until smooth. Blend in 1/4 cup
melted butter. Transfer to bowl. Stir in sour cream. Fold in caviar.
Spoon filling into chilled crust. Bake 45 minutes. Turn off oven. Let
cheesecake stand in oven 15 to 20 minutes; filling will appear unset.
Remove from oven; cool to room temperature. Cover with plastic wrap and
refrigerate at least 12 hours before serving.
Source:  created by Forager House, a Pennsylvania restaurant; printed in
Bon Appetit, August 1983; reprinted in Malla Pollack, Note: Intellectual
Property Protection for the Creative Chef, or How to Copyright A Cake: A
Modest Proposal, 12 Cardozo L. Rev. 1477, 1523 (1991).
Posted to MealMaster Recipes List, Digest #155
Date: 04 Jun 96 13:49:10 EDT
From: Linda <[email protected]>

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