4 1/2 tb Unsalted butter
1/2 c Dry bread crumbs; fine
3/4 c Gruyere cheese; grated
1 c Fresh dill; snipped
1 c Chopped onion; (I use Maui)
28 oz Cream cheese; room temp
4 lg Eggs
1 c Heavy whipping cream
1/2 lb Smoked salmon; chopped
Freshly ground black pepper;
-to taste
Black olives; garnish
Fresh dill; garnish
Sweet red peppers; sliced,
-garnish
Using 1 1/2 tbs of the butter grease a 9-inch diameter springform pan with
a 2 1/2 inch high side. Mix the bread crumbs, 1/4 cup of the Gruyere, and 1
tablespoon of the dill. Coat the bottom and side of the pan well with this
mixture. Wrap foil around the bottom and the outside of the pan. Melt the
remaining 3 tablespoons of the butter in a skillet over med. heat. Add the
onion and saute’ until tender, about 5 minutes. Cool slightly. Using an
electric mixer or food processor, beat the cream cheese, eggs, and cream
until well blended. Fold in the onion mixture, salmon, remaining Gruyere
and remaining dill. Season with lots of black pepper. Pour the batter into
the springform pan and place in another baking pan large enough to hold it.
Add enough boiling water to the larger pan to come halfway up the side of
the cheesecake. Bake in a preheated 325 oven for about 40 minutes or until
it seems solid. Leave the cheesecake in the water bath and turn the oven
off. Let stand for 1 hour with door ajar. Transfer the cheesecake, still in
the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.
Before serving, unmold and decorate with cut black olives, fresh dill, and
slices of roasted red pepper. Serve at room temperature with crackers. NOTE
This is really a great party spread, or appetizer. It’s beautiful, elegant
and delicious AND, it’s full of dill! YUM
Me ke aloha, Mary
Yields
12 Servings