Yields: 4 servings


*** 12-25-06 very interesting but too bland, needs at least 8 oz of smoked salmon *** Serves 16 Active: 15 min/Total: 1 hr plus chilling Planning Tip: Can be made through Step 3 up to 3 days ahead. cup plain dry bread crumbs 3 bricks (8 oz each) cream cheese, softened 3 large eggs cup reduced-fat sour cream 2 Tbsp flour 1 tsp grated lemon zest tsp each salt and pepper 4 oz sliced smoked salmon, coarsely chopped 6 scallions, thinly sliced 2 Tbsp chopped fresh dill 1 Tbsp capers, chopped Garnish: dill sprigs, salmon lumpfish and red caviar Serve with: crackers and cucumber slices 1. Heat oven to 325F. Coat bottom and sides of an 8-in. springform pan with nonstick spray. Add bread crumbs; tilt and rotate pan to cover bottom and sides with crumbs. 2. Beat cream cheese in a large bowl with mixer on medium speed 1 minute or just until smooth. Beat in eggs, 1 at a time, until blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, scallions, dill and capers. Pour into prepared pan; smooth top. 3. Bake 40 minutes or until center is just set. Remove pan to wire rack to cool completely. Refrigerate covered. 4. Shortly before serving: Remove side of pan. Place cheesecake on serving plate. Arrange dill sprigs, salmon lumpfish and caviar around edge like a wreath. Cut in wedges. Per serving: 195 cal, 6 g pro, 4 g car, 0 g fiber, 17 g fat (10 g sat fat), 91 mg chol, 359 mg sod Exported from Home Cookin 5.4 (www.mountain-software.com)

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