RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cheesecake, Smoked Salmon - dairy
I believe this comes from an issue of _Bon Appetit_ of several years ago. I always make it for Shavuot, but it can be a centerpiece dish for a brunch. It's exquisitely delicious. As a caution: I once tried making it with reduced-fat cream cheese and found the results unsatisfactory. It loses something in both texture and flavor. Ruth Smoked Salmon Cheesecake ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ingredients for base: ------------------------- 1-1/2 Tbsp butter 1/2 cup fine French bread crumbs, lightly toasted 1/4 cup finely grated Gruyere cheese 1 tsp minced fresh dill or 1/4 - 1/2 tsp of dried Ingredients for cake: ------------------------- 3 Tbsp butter 1 medium onion, minced 1-3/4 lb (875 gr) cream cheese, room temperature 4 eggs 1/2 cup grated Gruyere cheese 1/3 cup light cream 1/2 tsp salt 1/2 pound (250 gr) smoked salmon, coarsely chopped For the base: Butter a 9-inch springform pan. Mix the crumbs, cheese and dill. Sprinkle over the base of the pan, turning to coat. Refrigerate. Over low heat, melt butter in a heavy skillet; saute onion until translucent (about 10 minutes), stirring occasionally. In a blender or food processor [I simply use a hand mixer], mix the cream cheese until smooth. Add eggs, cheese, cream and salt and mix until smooth. Add onions and salmon. Blend, but do not over-process. Filling should retain some texture. Pour filling into prepared pan. Set pan in a larger roasting pan. Add enough hot water to roasting pan to come halfway up the sides of the springform pan. Bake at 325 F for 1 hour, 20 minutes. Turn oven off and cool cake about 1 hour with door ajar. Transfer to rack and cool to room temperature before removing from pan and serving. Can be made ahead and chilled; tasty at any temperature. Serves 12.
