Smoked Salmon Mini Cheesecakes Food

SMOKED SALMON MINI CHEESECAKE APPETIZERS

Steps:

• Heat oven to 325ºF.
• Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
• Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
• Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

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.

SMOKED SALMON MINI-CHEESECAKES

Steps:

• Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
• Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
• When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
• Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.

SMOKED SALMON CHEESECAKE

Steps:

• Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
• Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
• Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
• Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.

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:

• 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.

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.

SMOKED SALMON CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.