Smoked Salmon and Horseradish Cheesecake

• 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

1. Preheat oven to 350 degrees (175 C.).
2. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt.
3. Add egg and heavy cream.
4. When filling is mixed thoroughly add diced smoked salmon and fold it in.
5. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up.
6. Remove from oven and let cool to room temperature.
7. Slice into 6 equal portions and serve with bagels and sliced onions.

cream cheese, cornstarch, horseradish juice, salt, egg, heavy cream, salmon, bagels, red onion

Taken from online-cookbook.com/goto/cook/rpage/001441 (may not work)