Shelly's Recipe

SALMON-DILL CHEESECAKE

Category: Cold

1 1/2 cup finely crushed crispy rye or sesame crackers
6 tbsp butter, melted
2 tbsp grated Parmesan cheese
8 oz cream cheese, softened
2 large eggs
4 oz tub cream cheese
1 tbsp white wine vinegar or lemon juice
8 oz dairy sour cream
4 oz smoke roasted salmon, skin removed, & flaked
1 tbsp snipped fresh dill
2 - 3 sprigs fresh dill (optional)
1 - 2 tsp salmon caviar (optional)

For crust, combine crushed crackers, melted butter, and Parmesan cheese in a medium mixing bowl. Press mixture evenly on the bottom and about 1 inch up the sides of a 9-inch spring form pan. Set pan aside.

For filling, beat softened cream cheese in a large mixing bowl until smooth. Add eggs all at once. Beat on low speed just until combined. Add tub cream cheese and vinegar or lemon juice, beating on low speed just until combined. Stir in sour cream, smoked salmon, and snipped dill. Pour into crust-lined spring form pan. Place the spring form pan on a shallow baking pan on the oven rack.

Bake at 350 for 30 to 35 minutes or until center appears nearly set when shaken. Remove spring form pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the spring form pan. Cool 1 hour; cover and chill at least 2 hours. Garnish with fresh dill sprigs and salmon caviar, if desired. Makes 16 appetizer servings.