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Smoked Salmon and Horseradish Cheesecake
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The Organic Gourmet

Serves/Makes:6 servings

  • 16 oz (448 grm). cream cheese, at room temperature
  • 2 oz (56 grm). cornstarch
  • 1 oz (28 grm). horseradish juice
  • 1 tsp (5 ml) salt
  • 1 egg
  • 4 oz (112 grm). heavy cream
  • 12 oz (336 grm). diced smoked salmon
  • 6 bagels split and toasted
  • 1 red onion sliced thin
  • Preheat oven to 350 degrees (175 C.).
  • In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt.
  • Add egg and heavy cream.
  • When filling is mixed thoroughly add diced smoked salmon and fold it in.
  • Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up.
  • Remove from oven and let cool to room temperature.
  • Slice into 6 equal portions and serve with bagels and sliced onions.

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