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Chive and Smoked Salmon Cheesecake
1 tbsp. olive oil
1/2 cup minced onion
2 cloves garlic, minced
1/2 cup minced red bell pepper
2 8 oz. packages cream cheese, softened
3 eggs
2 tbsps. milk
1/2 tsp. salt
1/4 cup fresh grated parmesan cheese
1/4 cup shredded Jarlsberg or Swiss cheese
1/2 cup chopped fresh chives
dash hot sauce
1 tsp. worcestershire sauce
2 ozs. cold smoked salmon, diced
Heat oil in a skillet over medium heat. Saute onions and garlic for 1
minute. Add bell pepper and saute 1 minute longer. Remove from heat and set aside.
In a mixer bowl, beat cream cheese until fluffy. Beat in one egg at a time, until well combined. Beat in milk, salt and cheeses, scraping down sides of mixer bowl. Add onion-pepper mixture, chives, hot sauce and worcestershire sauce. Beat to combine. Add salmon and beat just until incorporated.
Lightly oil the bottom and sides of an 8 inch springform pan. Pour batter into pan. Bake in a preheated, 350 degree oven for 45 minutes, or until the cheesecake is firm along with sides but still slightly wiggly in the middle. Remove from oven and cool.
Cover and chill cheesecake for several hours or overnight. Run a sharp knife around sides of pan, then remove pan sides. Cut into wedges and eat with a fork as an appetizer, or surround the cheesecake with cracker and serve as a spread.
Serves 12.
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Chive and Smoked Salmon Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chive and Smoked Salmon Cheesecake
1 tbsp. olive oil
1/2 cup minced onion
2 cloves garlic, minced
1/2 cup minced red bell pepper
2 8 oz. packages cream cheese, softened
3 eggs
2 tbsps. milk
1/2 tsp. salt
1/4 cup fresh grated parmesan cheese
1/4 cup shredded Jarlsberg or Swiss cheese
1/2 cup chopped fresh chives
dash hot sauce
1 tsp. worcestershire sauce
2 ozs. cold smoked salmon, diced
Heat oil in a skillet over medium heat. Saute onions and garlic for 1
minute. Add bell pepper and saute 1 minute longer. Remove from heat and set aside.
In a mixer bowl, beat cream cheese until fluffy. Beat in one egg at a time, until well combined. Beat in milk, salt and cheeses, scraping down sides of mixer bowl. Add onion-pepper mixture, chives, hot sauce and worcestershire sauce. Beat to combine. Add salmon and beat just until incorporated.
Lightly oil the bottom and sides of an 8 inch springform pan. Pour batter into pan. Bake in a preheated, 350 degree oven for 45 minutes, or until the cheesecake is firm along with sides but still slightly wiggly in the middle. Remove from oven and cool.
Cover and chill cheesecake for several hours or overnight. Run a sharp knife around sides of pan, then remove pan sides. Cut into wedges and eat with a fork as an appetizer, or surround the cheesecake with cracker and serve as a spread.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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