SMOKED SALMON CHEESECAKE
Add a bold splash of color to this savory cheesecake with red caviar, chopped red bell pepper or chopped seeded tomatoes. This fabulous appetizer can be made up to 48 hours ahead of time.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h20m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g
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