Try this Bistro Rouget Savory Cheesecake recipe, or contribute your own.
Suggest a better descriptionIn food processor, make breadcrumbs. put any kind of bread in processor until fine crumbs.
Put crumbs in 9 in spring form pan.
Add enough melted butter for crumbs to be moist. Press into pan.
Sprinkle with grated Gruyere cheese.
In mixer on low speed, cream the cream cheese.
Add pinch of salt an pepper.
Add whole eggs, one at a time. Then add the two egg yolks.
Increase speed to a 4. Slowly pour in the heavy cream.
Add Salmon or what ever you choose to use. In spring form pan, put cream cheese mixture on top of bread crumbs.
OR
Salmon can be layered instead of mixed in. Put 1/2 of the cream cheese mixture on top of bread crumbs, layer salmon, repeat with remaining cream cheese mixture.
Bake 250 degree oven for 1 hour.
Increase temperature to 300 degrees. Bake for 1/2 hours.
Cheesecake should be brown on top, puffy but still wiggly in center.
If you overcook, will crumble when you slice.
Suggestions:
Serve with red pepper sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 228 | ||
Calories from Fat: 184 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 98.1mg | 30 % | |
Sodium 242.7mg | 8 % | |
Potassium 119.6mg | 3 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 6.5g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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