Smoked Salmon Cheesecake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Cream cheese, softened
1/2 lbs: Smoked salmon or Lox,
3: Eggs,
1/2: Shallot, minced
2 tbsp: Heavy cream,
1 1/2 tsp: Lemon juice,
pn Salt,
pn White pepper,
2 tbsp: Granulated sugar,
YOGURT SAUCE
1/2 cup: Plain yogurt,
1/4 cup: Sour cream,
1 tbsp: Lemon juice,
pn Salt,
pn White pepper,
1/4 cup: Minced chives,
Diced red and yellow peppers green peppercorns, and fresh herbs for garnish
Directions:
Preheat oven to 350 degrees. In mixer bowl, whip cheese until very
soft. In food processor, puree salmon to paste; add eggs one at a
time and the shal- lot. Place salmon mixture in bowl; mix in cream,
lemon juice, salt, pepper and sugar; blend well. Fold into whipped
cream cheese. Pour into buttered 7- or 8-inch springform pan. Place
filled pan in larger baking pan; surround smal- ler pan pan with 1
inch of hot water. Bake 25 to 30 minutes or until knife inserted
off-center comes out clean. Remove pan from water, cool to room temp-
erature, about 1 hour, then chill at least 2 hours.
Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream,
lemon juice, salt, white pepper, chives and green onion. Chill 2
hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6
plates, place wedge on each; garnish with peppers, peppercorn, and
fresh herbs.
Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat,
186 milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap
Athens, Ga.
Source from luhu.jp
soft. In food processor, puree salmon to paste; add eggs one at a
time and the shal- lot. Place salmon mixture in bowl; mix in cream,
lemon juice, salt, pepper and sugar; blend well. Fold into whipped
cream cheese. Pour into buttered 7- or 8-inch springform pan. Place
filled pan in larger baking pan; surround smal- ler pan pan with 1
inch of hot water. Bake 25 to 30 minutes or until knife inserted
off-center comes out clean. Remove pan from water, cool to room temp-
erature, about 1 hour, then chill at least 2 hours.
Meanwhile, make sauce. In medium bowl, combine yogurt, sour cream,
lemon juice, salt, white pepper, chives and green onion. Chill 2
hours. To serve, cut cheesecake into 6 wedges. Divide sauce among 6
plates, place wedge on each; garnish with peppers, peppercorn, and
fresh herbs.
Per main-dish serving, with yogurt sauce: 330 calories, 27 grams fat,
186 milligrams cholesterol, 585 milligrams sodium. Max M. Gilstrap
Athens, Ga.
Source from luhu.jp