Smoked Salmon Cheesecake

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Smoked Salmon Cheesecake Ingredients

1 3/4 pounds Cream cheese softened	1/2 cup Onion chopped
4 Eggs	1/2 cup Green pepper chopped
1/3 cup Heavy cream	1/3 pound Smoked salmon
1/3 cup Flax meal	1/2 cup Swiss Cheese grated
1/2 cup Parmesan cheese divided	Salt and pepper

Instructions for Smoked Salmon Cheesecake

Place cream cheese, eggs and cream in bowl of electric mixer and beat until smooth.

Generously butter a springform cake pan. Combine flax meal and 1/4 cup grated parmesan.

Shake mixture around bottom and sides of buttered pan until coated.

Wrap outside of pan in a double layer of 18" wide aluminum foil; set aside.

Cook onions and peppers in butter. Cut salmon into small pieces. Preheat oven to 350F.

Stir salmon, Swiss cheese, remaining parmesan cheese and sauteed onion and green pepper into cream cheese mixture. Add salt and pepper to taste.

Pour batter into prepared pan and shake gently to level mixture. Set pan in a slightly larger pan on oven rack and pour boiling water into larger pan to a depth of 2 inches.

Bake for 1 hour and 40 minutes.

At the end of this time, turn off oven and allow cake to sit in the oven for 1 hour.

Lift cake out of its water bath and place on a rack to cool for at least 2 hours before unmolding.

Remove sides of pan and cut cake into small wedges.

Serve on lettuce with garnish of lemon wedge, cherry tomato and a sprig of fresh dill.

Per Serving: 262 Calories; 23g Fat (79.8% calories from fat); 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 294mg Sodium.

Main Ingredient: Cream CheeseCuisine: American

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