Salmon Cheesecake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1 cup grated parmigiano-reggiano cheese
• 1 cup fine dry breadcrumb
• 1/2 cup melted unsalted butter
• 1 medium red onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 1 medium yellow bell pepper, finely chopped
• 2 tablespoons minced garlic (or to taste)
• 2 lbs cream cheese, at room temperature
• 4 large eggs
• 3 dashes worcestershire sauce
• tabasco sauce, to taste (or favorite hot sauce)
• 2 teaspoons salt
• 1 teaspoon fresh black pepper
• 1 cup grated smoked gouda cheese (smoked a must- do not substitute)
• 1 1/2 cups salmon
• sour cream, for garnishing

Recipe

• 1 heat oven to 350°f.
• 2 spray 10" springform pan with non-stick spray.
• 3 cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier).
• 4 mix parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup).
• 5 press into the bottom of springform.
• 6 pulse onion and peppers in food processor till finely chopped.
• 7 spray frying pan with non-stick spray and sauté onion and peppers with garlic till tender, but not brown. let cool.
• 8 pulse cream cheese in food processor till smooth. add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth.
• 9 add worcestershire, tabasco, and salt and pepper and process till throughly mixed.
• 10 add cooked pepper, onion, garlic mixture and pulse until incorporated.
• 11 fold in cheese and salmon and pour over crust smoothing top with the back of a spoon.
• 12 bake for 35-45 minutes (times vary depending on oven).
• 13 allow cake to cool to room temp then refrigerate (best after a day or two in the frig). top with sour cream and garnish with capers or chives if so desired.
• 14 serve by itself or with slices of bread and crackers for spreading.