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Smoked Salmon Cheesecake

 
10/18/2010

Ingredients:

 

40 Blue Diamond Pecan Nut Thin CrackersGluten-Free Salmon Cheesecake
1 teaspoon of onion salt
1½ cups Swiss cheese
1 tablespoon cooking oil
4 – 8 ounce packages of cream cheese
3 eggs
1 tablespoon or 3 cloves of roasted garlic
1 teaspoon sea salt
1 teaspoon lemon juice
½ cup finely chopped onions
1 teaspoon of fresh dill
¾ cup smoked salmon (either lox or Northwest style works) chopped.
Green onions and capers to garnish

Directions:

Preheat oven to 350 degrees.

Place crackers, salt, and oil in food processor and grind until fine. Add ½ cup of Swiss cheese and process gently for 5 seconds.

Spray 9-inch spring form pan with gluten-free non-stick spray. Pat crackers into pan. 

Using the same food processor add eggs and cream cheese. Blend until smooth. Add lemon juice, salt and garlic. Blend until smooth. Stir in onions, dill, smoked salmon, and cheese. Pour onto cracker crust in spring form pan. 

Bake covered with foil for 90 minutes or until firm. 

Serve either warm or cold.  Garnish with chopped onions and capers to taste. 

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