---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Salmon Cheesecake
 Categories: Appetizers, Desserts, Bakery
      Yield: 16 Servings
 
  1 3/4 lb Cream cheese
      4 lg Eggs
    1/3 c  Heavy cream
      3 tb Butter
    1/3 c  Fine bread crumbs
    1/4 c  Plus 3 tb grated parmesan ch
    1/2 c  Chopped onion
    1/2 c  Chopped green pepper
    1/3 lb Smoked salmon
    1/2 c  Grated swiss cheese
           Salt and pepper
 
  Place cream cheese, eggs and cream in bowl of electric mixer and beat
until
  smooth. Butter a springform cake pan. Combine breadcrumbs and 1/4 cup
  grated parmesan. Shake crumbs around bottom and sides until coated.
Cook
  onions and peppers in butter. Cut salmon into small pieces.
     Preheat oven to 350. Stir salmon, Swiss cheese and remaining 3
  tablespoons parmesan cheese and sauteed onion and green pepper into
  cheesecake mixture. Add salt and pepper to taste. Pour batter into
prepared
  pan and shake gently to level mixture. Set pan in a slightly larger pan
and
  pour boiling water into larger pan to a depth of 2 inches. Bake for 1
hour
  and 40 minutes. At the end of this time, turn off oven and allow cake
to
  sit in the oven 1 hour.
  
  Lift cake out of its water bath and place on a rack to cool for at
least 2
  hours before unmolding. Remove sides of pan and cut cake into small
wedges.
  Serve on lettuce with garnish of lemon wedge, cherry tomato and a sprig
of
  fresh dill. Makes 16 servings.
  
  Source: The Sugar Mill Hotel Cookbook; A Caribbean Cooking Adventure
 
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