| 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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