Smoked Salmon Cheesecake

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         FOOD FUNNY
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Thanks to Rosemary Zwick for sending us this one:

I went to a restaurant that serves "breakfast at any time" so I ordered
French Toast during the Renaissance.
- Stephen Wright

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            TODAY'S RECIPE
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I hope it comes as a surprise to no one that many of the recipes from my
visit to Seattle feature the greatest culinary treasure of the Pacific
Northwest. Here it is featured in a rich, savory cheesecake from the
Totem Smokehouse. Be sure to use hot- smoked salmon and not the uncooked
Nova-type cold-smoked salmon for this recipe.

Smoked Salmon Cheesecake

1 Tbs (15 ml) butter at room temperature
1 cup (250 ml) Italian-flavored bread crumbs
1 cup (250 ml) chopped walnuts
1 lb (450 g) cream cheese at room temperature
1/4 cup (60 ml) sugar
3 eggs
1/4 cup (60 ml) lemon juice
1-2 cloves garlic, finely chopped
1 cup (250 ml) chopped fresh basil
6 oz (170 g) hot-smoked salmon, skin removed, crumbled

Combine the butter, bread crumbs, and 2/3 cup (160 ml) walnuts in a bowl
and stir to combine thoroughly. Press into the bottom and sides of a
9-inch (22 cm) springform pan and set aside. Beat the cream cheese and
sugar until light and fluffy. Add the eggs and beat until smooth. Add
the lemon juice, garlic, and basil and beat until thoroughly combined.
Pour into the springform pan and bake in a preheated 375F (190C) oven
until the filling is set in the center, 25 to 30 minutes. Refrigerate
until ready to serve. Remove the cheesecake from the refrigerator about
30 minutes before serving and allow to come to room temperature.
Sprinkle the smoked salmon and the remaining walnuts over the top of the
cheesecake and cut into thin slices.
Serves 12 to 16.
Received on Sun Sep 23 21:38:32 2007