Smoked salmon cheesecake
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Smoked salmon cheesecake
  Smoked    Salmon    Cheesecakes  
Last updated 6/12/2012 1:23:21 AM. Recipe ID 56389. Report a problem with this recipe.
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      Title: Smoked salmon cheesecake
 Categories: None, Cheesecakes
      Yield: 1 Servings
 
     12 oz Cream cheese, softened
    1/2 lb Smoked salmon or Lox
      3    Eggs
    1/2    Shallot, minced
      2 tb Heavy cream
  1 1/2 ts Lemon juice
        pn Salt
        pn White pepper
      2 tb Granulated sugar

MMMMM------------------------YOGURT SAUCE-----------------------------
    1/2 c  Plain yogurt
    1/4 c  Sour cream
      1 tb Lemon juice
        pn Salt
        pn White pepper
    1/4 c  Minced chives
           Diced red and yellow peppers
           -green peppercorns, and
           -fresh herbs for garnish
 
  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.
 




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Recipe ID 56389 (Apr 03, 2005)

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