Savory Slamon & Dill Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 1/2 tbsp unsalted butter substitute1/2 cup fine dry bread crumbs, Sara Lee Delight (low-cal, low-fat, etc)3/4 cup grated Swiss cheese, low-fat1 cup snipped fresh dill1 cup chopped onion28 ounces cream cheese at room temp., low-fat4 large egg beaters1 cup light whipping cream1/2 pound smoked salmon trimmings, choppedFreshly ground black pepper to tasteGarnish: Pitted black olives, fresh dill, slices of roasted red pepper
1. Using 1 1/2 tbs of the butter substitute or a non-stick spray, grease a 9-inch diameter springform pan with a 2 1/2 inch high side. Toast & crunble bread into 1/2 cup bread crumbs. Mix the bread crumbs, 1/4 cup of the Swiss cheese, and 1 tbsp of the dill. Coat the bottom and side of the pan well with this mixture. Wrap foil around the bottom and the outside of the pan.
2. Melt the remaining 3bsp of the butter in a skillet over med. heat. Add the onion and sauté until tender, about 5 minutes. Cool slightly.
3. Using an electric mixer or food processor, beat the cream cheese, egg substitute, and cream until well blended. Fold in the onion mixture, salmon, remaining Swiss cheese and remaining dill. Season with lots of black pepper.
4. Pour the batter into the springform pan and place in another baking pan large enough to hold it. Add enough boiling water to the larger pan to come halfway up the side of the cheesecake.
5. Bake in a preheated 325° oven for about 40 minutes or until it seems solid.
6. Leave the cheesecake in the water bath and turn the oven off. Let stand for 1 hour with door ajar.
7. Transfer the cheesecake, still in the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.
8. Before serving, unmold and decorate with cut black olives, fresh dill, and slices of roasted red pepper. Serve at room temperature with crackers.
Number of Servings: 12
Recipe submitted by SparkPeople user MSDENI.
2. Melt the remaining 3bsp of the butter in a skillet over med. heat. Add the onion and sauté until tender, about 5 minutes. Cool slightly.
3. Using an electric mixer or food processor, beat the cream cheese, egg substitute, and cream until well blended. Fold in the onion mixture, salmon, remaining Swiss cheese and remaining dill. Season with lots of black pepper.
4. Pour the batter into the springform pan and place in another baking pan large enough to hold it. Add enough boiling water to the larger pan to come halfway up the side of the cheesecake.
5. Bake in a preheated 325° oven for about 40 minutes or until it seems solid.
6. Leave the cheesecake in the water bath and turn the oven off. Let stand for 1 hour with door ajar.
7. Transfer the cheesecake, still in the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.
8. Before serving, unmold and decorate with cut black olives, fresh dill, and slices of roasted red pepper. Serve at room temperature with crackers.
Number of Servings: 12
Recipe submitted by SparkPeople user MSDENI.
Nutritional Info Amount Per Serving
- Calories: 215.4
- Total Fat: 14.0 g
- Cholesterol: 47.7 mg
- Sodium: 263.2 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.1 g
- Protein: 16.1 g
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