Bake with Bizzy -Savory Cheesecake
In searching the Internet for a recipe, I ended up, with about a dozen of appealing looking, as well as delicious sounding, savory cheesecakes. The title of each drew me in and the ingredients sealed the deal. I kept flipping papers, searching for the right cheesecake to make but when I saw smoked salmon, I decided. I had picked up a package of lox, the other day and could not think of a better use for it.
I am hesitant to say, I will make many more of these, because of the fat content, from the cheese. This should, probably be left for two or three times, a year. Sigh.
Smoked Salmon Cheesecake adapted from Allrecipes.com
1 tablespoon grated Parmesan cheese
1 tablespoon fine Rice Chex crumbs
Spray cooking olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
14 ounces cream cheese, softened
2 tablespoons and 2 teaspoons heavy cream
1/4 pound smoked salmon, chopped
1/4 cup shredded Montery Jack cheese
1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese
pepper to taste
Preheat oven to 350 degrees F.
Spray 6 - 8 inch round pan. Adjust your baking time according to the size.
In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Monterey Jack cheese, 3 tablespoons Parmesan cheese, and pepper. Pour into prepared pan.
Bake until firm to the touch, about 1 hour. Carefully remove pan from the oven and turn off the heat. Transfer to a wire rack and let cool completely.
It is delicious both cold and warm. Time to look back on last week's wonderful contributions, which I thank each of you for.
|Spinach Quiche from My Hobbie Lobbie|
|BBQ Chicken Stromboli from Cooking For My Kids|
|Simplify, Live, Love's|
|Crazy Sweet Tuesdays|
This is linked to Tuesdays At The Table What I Whipped Up Wednesday Tastastic Thursdays It’s A Keeper Thursdays Tasty Thursdays Full Plate Thursdays Savory Sundays