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Salmon Cheesecake Recipe

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This recipe for Salmon Cheesecake, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Galladora - Human Resources
Added: Friday, January 12, 2007


1/2 c. crushed Ritz crackers
2 (8oz.) pkgs. cream cheese, softened to room temperature
4 eggs
1 cup Monterey Jack cheese, shredded
1/2 c. sour cream
6 to 8 oz. smoked salmon, chopped
1/4 c. purple onion, chopped
1/4 c. red bell pepper, chopped
1/4 c. green bell pepper, chopped
1 tsp. dried dillweed
1/4 tsp. cayenne pepper
2 tsp. lemon juice
1/4 tsp. Tabasco (green if you have it)
Dash white wine worchestershire (optional)
Tony's (to taste)

Sprinkle cracker crumbs in bottom of a lightly greased 9" springform pan and set aside.

Beat cream cheese at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.

Add remaining ingredients and mix until well blended. Pour into prepared pan. Bake at 325F for 45 to 50 minutes. Cool on wire rack for 10 minutes.

Gently run a knife around edge of pan: release sides of pan. Cool completely. Refrigerate until serving time. Serve at room temperature with crackers (plain crackers are best).

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve on a cake stand or plate (leave on metal base). Garnish with fresh herb sprigs, capers or lemon slices.




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