Smoked Salmon and Horseradish Cheesecake

Name: Smoked Salmon and Horseradish Cheesecake
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Cuisine: middle-eastern
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

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Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 6 servings

Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

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.