Smoked Salmon Cheesecake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 cups soft bread crumbs

2 tablespoons margarine or butter, melted

3 eggs

1 carton (15 oz.) ricotta cheese

6 ounces Swiss cheese, shredded

1/2 cup evaporated skim milk

4 ounces smoked salmon, skin/bones removed, finely flaked

1 teaspoon dried dill weed

1/8 teaspoon salt

dairy sour cream for garnish


Directions

For crust, in a small mixing bowl combine crumbs and melted margarine or butter. Press the crumb mixture onto the bottom of a 9-in. quiche dish. Set aside.

For filling, in a large mixing bowl use a fork to beat eggs slightly. Stir in ricotta cheese and Swiss cheese. Stir in evaporated skim milk, salmon, dill weed, salt, and white pepper. (If making ahead, cover and chill until ready to bake, up to 6 hrs.) To bake pour the filling into the prepared quiche dish. Bake in a 350ºF. oven for 35 to 40 minutes or till the center is nearly set when shaken. Remove and cool slightly in pan or a wire rack. Serve Warm.

To serve cut into wedges. Top with a dollop of sour cream and sprig of dill if desired. To heat one slice of chilled cheesecake in microwave, place on a microwave-safe plate. Cover loosely with micro safe plastic wrap. Microwave on 50 % power about 40 seconds.


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