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Smoked Salmon and Horseradish Cheesecake
Copyright 2000, Michael Symon, All Rights Reserved
- Total Time:
- 1 hr 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr
- Level:
- None
- Yield:
- 6 servings
Ingredients
- 16 ounces cream cheese, at room temperature
- 2 ounces cornstarch
- 1-ounce horseradish juice
- 1 teaspoon salt
- 1 egg
- 4 ounces heavy cream
- 12 ounces diced smoked salmon
- 6 bagels split and toasted
- 1 red onion sliced thin
Directions
Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.