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Smoked Salmon Cheesecake
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Recipe Information
Vicky Bryant

Serves/Makes:1 cake

  • 2 cups (475 ml) soft bread crumbs
  • 2 tbsp (30 ml) butter, melted
  • 3 eggs, lightly beaten
  • 1 lb (.5 kg). Ricotta cheese
  • 1-1/2 cups (350 ml) shredded Swiss cheese
  • 1/2 cup (125 ml) evaporated milk
  • 4 oz (112 grm). smoked salmon, flaked
  • 1 tsp (5 ml) dried dillweed
  • 1/8 tsp (1 ml) salt
  • 1/8 tsp (1 ml) white pepper
  • sour cream, optional
  • fresh dill, optional
  • Combine crumbs and butter; press into bottom of a 9" quiche dish and set aside.
  • Stir ricotta and Swiss cheeses into eggs.
  • Stir in milk, salmon, dillweed, salt and pepper.
  • If making ahead, cover and chill up to 6 hours at this point.
  • Pour filling into crust and bake in a 350 degree (175 C.) oven 35-40 minutes or until center is nearly set.
  • Cool slightly, cut into wedges.
  • Top with sour cream and fresh dill, if desired.
  • Note:
  • To reheat in microwave, cover and cook at 50% power 40 seconds or until warm.

I personally think this would be excellent with caviar on top!!!!!

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