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Categories:Viewed: 19 - Published at: 6 years ago
Ingredients
- shorting or nonstick cooking spray
- 1 Tbsp cooking coil
- 1/2 cup minced onion
- 3 8 oz packages cream cheese, at room temperature
- 4 large eggs at room temperature
- 1/4 cup half and half
- 8 ounces smoked nova scotia salmon
- 1 cup shredded swiss cheese
- 1/4 cup chopped fresh dill
Method
- Grease a 9" springform pan with shortening or cooking spray. Wrap aluminum foil around the outside bottom and about two thirds up the sides of the pan (to prevent leakage while baking)
- Heat oil in small saucepan over medium heat. Add onion; cook until soft and golden, about 4 minutes. Cool slightly. In a med bowl beat cream cheese, eggs, and half-and-half with an electric mixer on medium speed until well blended. Dice salmon. Add sauteed onion, swiss cheese, dill and salmon to the cream cheese mixture and mix on low speed or with a spatula until all the ingredients are incorporated.
- Pour mixture into prepared pan, smoothing to form an even layer. Place filled springform pan in a large baking pan. Carefully pour boiling water into baking pan to reach halfway up sides of springform pan. Bake in 300 degree oven 45 minutes. Turn off oven; leave cheeesecake in oven until thoroughly cooked, about 1 hour. Remove springform sides just before serving
- To store cheesecake, remove from pan; cover with plastic wrap and then wrap in aluminum foil. Store in Refrigerator for up to 5 days. Or freeze (wrapped) for up to 2 months; thaw it overnight in the refrigerator before removing the plastic wrap and serving
