Shelly's Recipe

SMOKED SALMON CHEESECAKE II

Category: Spreads -- Cold

2 cups Ritz crackers
6 tbsp melted butter
2 cups cream cheese, softened
2 eggs
2 tbsp cornstarch
3/4 cup heavy cream
1 cup smoked salmon, coarsely chopped
2 tbsp chives, chopped
Kosher salt and cracked pepper
6 oz sliced smoked salmon, garnish

Crust: Preheat oven to 350. Combine cracker crumbs with melted butter and press evenly into a 9 inch springform pan, coating bottom and an inch up sides. Bake for 5 minutes, and then cool completely on a wire rack. Increase oven temperature to 425.

Prepare filling: Mix cornstarch and cream cheese until smooth. Add eggs and beat well. Add cream and chopped salmon gradually. Season to taste. Gently shape mixture into prepared crust. Bake until top is slightly browned and filling is set around edges, about 30 minutes. If it browns too quickly, loosely cover top with foil.

Cool to room temperature. Cool in refrigerator overnight. Serve each piece with a curled slice of smoked salmon on top.