| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Seafood, Main dish, Appetizers | 8 | Servings | |
INGREDIENTS
| -Nate Kopel | ||
| 5 | tb | Parmesan Cheese;fresh grated |
| 2 | tb | Bread crumbs;fine dry |
| 3 | tb | Butter |
| 1 | c | Onions; chopped |
| 1 | c | Green pepper;chopped |
| 28 | oz | Cream cheese; room temp. |
| 4 | Eggs; large | |
| 1/2 | c | Wipping cream |
| 1/2 | lb | Smoked salmon; chopped |
| 1/2 | c | Gruyere cheese; grated |
INSTRUCTIONS
Preheat oven to 300 degrees. Butter 8" diameter springform pan with 2 1/2" sides. Mix 2 tablespoons Parmesan with bread crumbs. Sprinkle into prepaired pan. Turn pan coating with crumb mixture. Wrap foil around bottom and 2" up the side of pan. Melt butter in a heave skillet over medium heat. Add onion and bell pepper and saute until tender, about 5 minutes. Cool. UAsing an electric mixer, beat the cream cheese, eggs, and cream in a large bowl. Fold in the onion mix, salmon, Gruvere and remaining 3 tablespoons Parmesan. Season with salt and pepper. Pour batter into prepaired pan. Place cheesecake in a large baking pan. Add enough boiling water to the large pan to come 2" up the side of the cheesecake. Bake until firm to touch, about 1 hour 40 minutes. Remove cheesecake from water bath. Turn oven off. Return cheesecake to oven and let stand 1 hour. Transfer cake to rach and cool at least 2 hours. Serve slightly warn or at room temp. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 18, 1998
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