Salmon Cheesecake Food

SMOKED SALMON CHEESECAKE

Steps:

• Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

SALMON CHEESECAKE

Steps:

• Heat oven to 350°F.
• Spray 10" springform pan with non-stick spray.
• Cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier).
• Mix Parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup).
• Press into the bottom of springform.
• Pulse onion and peppers in food processor till finely chopped.
• Spray frying pan with non-stick spray and sauté onion and peppers with garlic till tender, but not brown. Let cool.
• Pulse cream cheese in food processor till smooth. Add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth.
• Add Worcestershire, Tabasco, and salt and pepper and process till throughly mixed.
• Add cooked pepper, onion, garlic mixture and pulse until incorporated.
• FOLD in cheese and salmon and pour over crust smoothing top with the back of a spoon.
• Bake for 35-45 minutes (times vary depending on oven).
• Allow cake to cool to room temp then refrigerate (best after a day or two in the frig). Top with sour cream and garnish with capers or chives if so desired.
• Serve by itself or with slices of bread and crackers for spreading.

SMOKED SALMON AND HORSERADISH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

SALMON CHEESECAKE

Steps:

• Heat oven to 300 degrees. Generously butter 9-inch springform pan; sprinkle with crumbs, rotating pan to distribute evenly. Place on 14-inch sheet of foil; press foil up around pan.
• Beat cream cheese with eggs, cream, and pepper in large bowl at medium speed, scraping bowl occasionally, until very smooth, about 5 minutes. Fold in salmon and scallions; spoon into prepared pan.
• Place foil-covered springform in larger pan filled with 1/2-inch hot water.
• Bake 2 hours. Turn off oven. Let cake rest in closed oven 1 hour; transfer to rack 1 hour. Remove foil and chill covered 4 hours or overnight.
• Remove sides of springform and garnish cheesecake with parsley and salmon caviar if desired.

SMOKED SALMON CHEESECAKE (SAVORY)

Steps:

• press crackers in bottom of springform pan.
• combine cheese, eggs, salt, garlic and salmon.
• fold in chives, scallions tomatoes.
• bake @ 350 for 60 min or untill set.
• garnish with additional chives.

SMOKED SALMON CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
• Blend thoroughly and season the mixture with Essence.
• Firmly press the mixture into the bottom of the pan.
• In a saute pan, over medium heat, heat the olive oil.
• When the olive is hot, add the onions and peppers.
• Season the mixture with Essence.
• saute the vegetables for 2 minutes.
• Stir in the garlic and remove from the heat and cool completely.
• Using a food processor, fitted with a metal blade, add the cream cheese.
• Process the cheese until smooth.
• With the machine running, add the eggs, one at a time.
• Add the cream, salt and black pepper.
• Process the mixture until incorporated.
• Remove the mixture from the machine and turning into a mixing bowl.
• Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
• reseason the mixture if needed.
• Pour the cheese mixture into the prepared pan.
• Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
• Remove the cheesecake from the oven and cool completely before slicing.
• GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
• Season the mixture with salt and pepper.
• Fold in the chives.
• To assemble, place a small pool of the sauce in the center of each plate.
• Lay one piece of the cheesecake in the center of the sauce.
• Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.

SMOKED SALMON CHEESECAKE

Steps:

• Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
• Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
• Add the eggs, one at a time, beating well after each egg is added.
• Add the remaining ingredients and mix until all the ingredients are well-combined.
• Pour the mixture into the prepared springform pan, and bake at 325ºF for 45 to 50 minutes.
• Remove the pan from the oven and cool it on a wire rack for 10 minutes.
• Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
• Serve at room temperature with crackers or crusty bread.