Smoke Salmon Cheesecake With Dill Toasts |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a great appetizer. I love smoked salmon and cheese. This is great for parties! Ingredients:
salmon cheesecake |
1/2 dried breadcrumbs |
1 1/4 cups grated parmesan cheese, divided |
3 tablespoons butter, melted |
5 ounces smoked salmon |
2 pounds (4-8 ounce) cream cheese, room temperature |
4 large eggs |
1/2 cup chopped fresh parsley |
2 teaspoons grated lemon zest |
1/2 teaspoon salt |
ground black pepper to taste |
1 cup sour cream |
dill toasts |
22 slices very thin white bread (i use pepperidge farm thin) |
4 1/2 tablespoons butter, melted |
4 1/2 tablespoons of olive oil |
1 tablespoons plus 1 teaspoon dried dill |
2 cucumbers, peeled and sliced for garnish |
serving |
use 1/4 cup chopped fresh parsley to garnish |
Directions:
1. SALMON CHEESECAKE:
2. Preheat oven to 350, arrange rack on the middle shelf of the oven.
3. Spray a 9 springform pan with Pam.
4. Place the bread crumbs and 1/4 cup of the parmesan cheese in the pan and toss to mix.
5. Add melted butter and mix to blend.
6. Press the crumb mixture into the bottom of the pan and set aside.
7. Chop the smoked salmon fine in a food processor or by hand.
8. Set aside in a medium bowl.
9. Beat the cream cheese on medium speed until smooth, about 2 minutes.
10. Beat in remaining cup of parmesan cheese and blend well.
11. Add the parsley, lemon zest, salt, pepper and salmon, and mix well.
12. Gently fold in the sour cream. Add the eggs last, one at a time, mixing well after each addition. Just so it is incorporated.
13. Place cheesecake onthe middle rack fo the oven
14. Bake 45 minutes.
15. Turn the oven off and set the door ajar.
16. Leave the cheesecake in the oven for 30 minutes.
17. Then remove and let cool 15 minutes.
18. The cheesecake can be served warm at this point or it can be cooled to room temperature, or covered and refrigerated for up to 2 days.
19. Bring to room temp 30 minutes before serving.
20. Serve with dill toasts or any thing you wish.
21. DILL TOASTS;
22. Preheat oven to 350
23. Remove crusts from bread.
24. Stack the slices of bread and cut diagnolly into triangles.
25. Combine melted butter, oil and dill in bowl.
26. Brush the triangles on both sides with the mixture and arrange on baking sheets.
27. Bake until just goldne about 10 minutes
28. Remove
29. Toasts can be made 5-6 hours ahead of time. Leave to cool at room temperatue, covered loosely with foil.
30. TO SERVE:
31. Place the cheesecake in the enter of a serving tray.
32. Sprinkle with 1/4 cup parsley over the top.
33. Garnish with dill toasts and clusters of cucumber slices.
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