Smoked Salmon Cheesecake

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Smoked Salmon Cheesecake Ingredients

12 oz Cream cheese, softened	YOGURT SAUCE
1/2 lb Smoked salmon or Lox	1/2 c Plain yogurt
3 Eggs	1/4 c Sour cream
1/2 Shallot, minced	1 tb Lemon juice
2 tb Heavy cream	pn Salt
1 1/2 ts Lemon juice	pn White pepper
pn Salt	1/4 c Minced chives
pn White pepper	Diced red and yellow peppers
2 tb Granulated sugar

Instructions for Smoked Salmon Cheesecake

Preheat oven to 350 degrees. In mixer bowl, whip cheese until very soft. In food processor, puree salmon to paste; add eggs one at a time and the shal- lot. Place salmon mixture in bowl; mix in cream, lemon juice, salt, pepper and sugar; blend well. Fold into whipped cream cheese. Pour into buttered 7- or 8-inch springform pan. Place filled pan in larger baking pan; surround smal- ler pan pan with 1 inch of hot water. Bake 25 to 30 minutes or until knife inserted off-center comes out clean. Remove pan from water, cool to room temp- erature, about 1 hour, then chill at least 2 hours. Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream, lemon juice, salt, white pepper, chives and green onion. Chill 2 hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6 plates, place wedge on each; garnish with peppers, peppercorn, and fresh herbs. Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat, 186 milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap Athens, Ga. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cream CheeseCuisine: Uncategorized

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