Recipe courtesy of Michael Symon
1 hr 10 min
10 min
1 hr
6 servings


  • 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


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.

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