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Smoke Salmon Cheesecake With Dill Toasts Recipe

Ingredients

How to make it

  • SALMON CHEESECAKE:
  • Preheat oven to 350, arrange rack on the middle shelf of the oven.
  • Spray a 9" springform pan with Pam.
  • Place the bread crumbs and 1/4 cup of the parmesan cheese in the pan and toss to mix.
  • Add melted butter and mix to blend.
  • Press the crumb mixture into the bottom of the pan and set aside.
  • Chop the smoked salmon fine in a food processor or by hand.
  • Set aside in a medium bowl.
  • Beat the cream cheese on medium speed until smooth, about 2 minutes.
  • Beat in remaining cup of parmesan cheese and blend well.
  • Add the parsley, lemon zest, salt, pepper and salmon, and mix well.
  • Gently fold in the sour cream. Add the eggs last, one at a time, mixing well after each addition. Just so it is incorporated.
  • Place cheesecake onthe middle rack fo the oven
  • Bake 45 minutes.
  • Turn the oven off and set the door ajar.
  • Leave the cheesecake in the oven for 30 minutes.
  • Then remove and let cool 15 minutes.
  • The cheesecake can be served warm at this point or it can be cooled to room temperature, or covered and refrigerated for up to 2 days.
  • Bring to room temp 30 minutes before serving.
  • Serve with dill toasts or any thing you wish.
  • DILL TOASTS;
  • Preheat oven to 350
  • Remove crusts from bread.
  • Stack the slices of bread and cut diagnolly into triangles.
  • Combine melted butter, oil and dill in bowl.
  • Brush the triangles on both sides with the mixture and arrange on baking sheets.
  • Bake until just goldne about 10 minutes
  • Remove
  • Toasts can be made 5-6 hours ahead of time. Leave to cool at room temperatue, covered loosely with foil.
  • TO SERVE:
  • Place the cheesecake in the enter of a serving tray.
  • Sprinkle with 1/4 cup parsley over the top.
  • Garnish with dill toasts and clusters of cucumber slices.

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