Source:

The Organic Gourmet

Serves/Makes:6 servings

Ingredients

• 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

Preparation

• 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.

Comments