Smoked Salmon Cheesecake
- 12 (1 cup) rye whole wheat or whole wheat crackers, crushed
- 1/4 cup Land O Lakes Butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 2 Land O Lakes Eggs
- 1 tablespoon lemon juice
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons Dijon-style mustard
- 2 teaspoons dried dill weed
- 8 ounces (2 cups) smoked salmon, skinned, boned, finely flaked*
- 1/4 cup sliced green onion
- Fresh dill springs, if desired
- Sliced breads or crackersSliced cucumbers, if desired
- Heat oven to 350F.
- Combine all crust ingredients in bowl; stir until well mixed.
- Press onto bottom of ungreased 9-inch springform pan.
- Beat cream cheese in bowl at medium speed, scraping bowl often, until creamy.
- Add eggs; continue beating until well mixed.
- Add lemon juice, lemon zest, mustard and dill weed.
- Continue beating until well mixed.
- Stir salmon and onions into cream cheese mixture; spread evenly over crust.
- Bake 30-35 minutes or until set 3 inches from edge of pan.
- Cool 15 minutes; remove side of springform pan.
- Cool on rack 1 hour.
- Loosely cover; refrigerate at least 2 hours until firm.
- Garnish with fresh dill sprigs at serving time, if desired.
- Serve with sliced breads or crackers and cucumbers, if desired.
- Store refrigerated.
whole wheat, butter, cream cheese, eggs, lemon juice, freshly grated lemon zest, mustard, dill weed, salmon, green onion, dill springs, cucumbers
Taken from www.landolakes.com/recipe/1077/smoked-salmon-cheesecake (may not work)