Shelly's Recipe

SMOKED SALMON CHEESECAKE

Category: Cold

2 tsp butter, melted
1/4 of a 1 1/2 lb loaf French bread, chopped fine
3 lb cream cheese, room temperature
1 1/2 cups sour cream, melted
1/2 cup whipping cream
4 large egg yolks
1 tsp chopped fresh dill
1 1/2 tsp lemon juice
1/2 tsp salt
8 oz smoked salmon lox, sliced then

Topping
1 lb cream cheese, melted
1 cup sour cream, melted

Preheat oven to 350. In a mixing bowl, combine the melted butter and crumbs. Do not add too mush of the butter. It should be just enough to hold the crumbs together.

Spray bottom of a 10” cheesecake pan with cooking spray. Coat the bottom of the pan with breadcrumbs and firmly press together until entire bottom is covered. Bake until crumbs turn golden brown. Approximately 5-6 minutes. Let cool and reduce oven temperature to 325.

Combine the sour cream and next 6 ingredients and mix until no lumps appear. Spread mixture into cheesecake pan one layer, then place sliced smoked salmon on top of cheesecake mixture. Repeat until all the salmon and cheesecake mixture are gone. Bake for 1 1/2 hours at 325.

Let cool overnight in refrigerator. Combine cream cheese and sour cream and mix until no lumps appear. Place on top of cheesecake and bake for 5-8 minute. Refrigerate until firm.