Smokey & Savory Cheesecake


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Member since 2006
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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 pkgs. (8 oz. each) cream cheese
3 tablespoons cornstarch
1 teaspoon salt
4 ounces sour cream
2 large eggs
6 ounces smoked trout, diced 1/3 cup chopped chives
3 ounces melted butter
1 egg white
1-1/2 cups crushed bagel chips
1/3 to 1/2 cup chopped pecans


Directions

Preheat the oven to 350ºF. In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250. In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once this mixture is thoroughly combined, add the eggs, one at a time until they are combined with the rest of the batter. Fold in trout and chives by hand and then. Pour the batter over the cooled crust. Sprinkle the pecans over the top of the cheesecake. Return the cheesecake to the oven and bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.


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