More Great Recipes: Appetizer

Salmon Dill Cheesecake

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By kc10
Member since 2006

Serves | Prep Time | Cook Time


1-2/3 cups sliced almonds, divided

2/3 cup grated Parmesan cheese, divided

2 tablespoons lemon juice

1 pkg. Hollandaise sauce blend (McCormick)

1/2 cup light sour cream

1/2 cup chopped red onion

2 teaspoons coarse ground black pepper, divided

8 ounces smoked salmon, chopped

2 pkgs. (8 oz. each) reduced-fat cream cheese, softened

3 eggs

2 tablespoons dill weed

Preheat oven to 325ºF. Reserving 1/3 cup almonds, grind or finely chop the remainder; then combine with 1/3 cup Parmesan cheese. Press onto bottom of 8-inch springform pan; chill.

Stir lemon juice into hollandaise sauce blend in a medium bowl; blend until smooth. Add sour cream, onion and 1/2 teaspoon black pepper; fold in salmon. Set aside.

Beat cream cheese until fluffy in mixer bowl; add eggs, one at a time, beating well after each addition. Beat in remaining 1/3 cup Parmesan cheese, dill weed and remaining 1/2 teaspoon black pepper.

Spoon half the cream cheese mixture over crust; top evenly with salmon mixture. Spread remaining cream cheese mixture evenly over top. Sprinkle reserved almonds around edge of filling. Bake 40 minutes or until center is just set. Cool pan on wire rack 10 minutes.

Run knife edge around side of pan; remove side of pan. Refrigerate 3 hours or up to 24 hours. Garnish with fresh lemon twists.

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