Salmon Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese
1 cup	146g / 5.1oz	Fresh white bread crumbs
1/2 cup	99g / 3.5oz	Unsalted butter - melted
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1/2 cup	73g / 2.6oz	Chopped red bell peppers
2 teaspoons	10ml	Salt
		Freshly-ground black pepper
1 3/4 lbs	794g / 28oz	Cream cheese - room temperature
4 lbs	1816g / 64oz	Eggs (large)
1/2 cup	118ml	Heavy cream
1 cup	146g / 5.1oz	Grated smoked Gouda cheese
1 lb	454g / 16oz	Chopped smoked salmon - (2 cups)

Recipe Instructions

Heat oven to 350 degrees.

Combine Parmesan, bread crumbs and butter in a small bowl; press mixture over bottom of a 9-inch springform pan.

Heat oil in a medium skillet over high heat. Add the onions and the green and red peppers and saute, stirring and shaking skillet for 2 minutes. Stir in salt and pepper, saute for 1 minute and remove from heat.

Beat together cream cheese and eggs with an electric mixer in a large bowl until very thick and frothy, about 4 minutes. Beat in cream, Gouda, sauteed vegetables and smoked salmon until thoroughly incorporated and creamy, about 2 minutes.

Pour filling over crust and bake until firm, about 1 hour 15 minutes. Let cool to room temperature. Refrigerate at least 6 hours or overnight.

Remove cheesecake from refrigerator about 1 hour before serving. To serve, cut cheesecake in wedges with a warm knife.

This recipe yields 12 to 16 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-023 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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