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Home -> Snacks & Appetizers -> Appetizers
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
5 tbsp. grated parmesan cheese 2 tbsp. fine dry breadcrumbs 3 tbsp. butter 1 cup chopped onion 1 cup chopped green bell ppper 24 ounces cream cheese, room temperature 3 large eggs 1/3 cup heavy or whipping cream 8 ounces chopped smoked salmon 1/2 cup grated Gruyere cheese 1/4 tsp. salt 1/4 tsp. pepper
Directions
Preheat oven to 300 degrees. Butter an 8 inch springform pan. Wrap foil tightly around outside of pan. Stir together 2 tbsp. parmesan and breadcrumbs in a small bowl. Sprinkle into prepared pan, turning to coat sides. Melt butter in a medium skillet. Add onion and bell pepper and cook about 5 minutes until tender. Cool slightly. Beat together cream cheese, eggs and cream in a large bowl. Fold in onion mixture, salmon, gruyere, remaining 3 tbsp. parmesan, salt and pepper. Pour into prepared pan. Place cheesecake in a large roasting pan. Add boiling water to come 2 inches up sides of springform pan. Bake about 75 to 90 minutes until cheesecake is firm. Remove cheesecake from water bath. Turn oven off and let cheesecake stand 1 hour in oven. Transfer cheesecake to a rack and cool completely. Serve cheesecake at room temperature.
Serves 12 to 14.
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