Smoked Salmon Cheesecake with Chives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 c pecans, finely ground4 T chopped chives12 oz (1.5, 8 oz pkgs)4 oz hot smoked salmon2 eggs1 T fresh lemon juice1 T fresh parsleySalt to tasteCayenne pepper to taste1 t butter
Preheat oven to 325 degrees.
Grease an 8" springform pan, use all but about 1 T of pecans to form a crust along the bottom and as much of the sides as possible. Set aside.
In a food processor, process cream cheese till smooth, add skinned, boned salmon, chives eggs, lemon juice, parsley, salt and cayenne. Process till combined.
Pour into the pan. Place in a larger pan in center of oven. Add hot water to come up halfway up the sides of the smaller pan.
Bake about an hour.
Let cool for an hour IN THE OVEN with the door ajar.
Remove from larger pan and cool. Remove sides of pan and garnish with any of the below- sour cream, chives, crumbled salmon, parsley and the 1 T of pecans.
Serving Size: 1 1/8 of the cheesecake
Grease an 8" springform pan, use all but about 1 T of pecans to form a crust along the bottom and as much of the sides as possible. Set aside.
In a food processor, process cream cheese till smooth, add skinned, boned salmon, chives eggs, lemon juice, parsley, salt and cayenne. Process till combined.
Pour into the pan. Place in a larger pan in center of oven. Add hot water to come up halfway up the sides of the smaller pan.
Bake about an hour.
Let cool for an hour IN THE OVEN with the door ajar.
Remove from larger pan and cool. Remove sides of pan and garnish with any of the below- sour cream, chives, crumbled salmon, parsley and the 1 T of pecans.
Serving Size: 1 1/8 of the cheesecake
Nutritional Info Amount Per Serving
- Calories: 277.1
- Total Fat: 26.2 g
- Cholesterol: 99.4 mg
- Sodium: 224.3 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 9.1 g
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