Bake with Bizzy -Savory Cheesecake

I don't think, we have to make a choice, between a favorite, sweet or savory, in general, in terms of our preferences.  If I had to make that decision, savory would win and I am a sweets lover.  Over the years, I have made plenty of sweet cheesecakes and before, I knew there was such a things, as a savory cheesecake, I dreamt of it.  I could see it, filled with chives or scallions, shredded carrots, red pepper, and tons of other vegetables.  Someday, I hope to make my dream "cake". 


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

Ingredients:

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 eggs
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

Method:

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

What's coming next? Share your sweet and savory baked dishes. Check out others and if it is to your taste, maybe you would like to make it. My most enjoyable meals are often, thanks to you.

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