Smoked Salmon Cheesecake
Smoked Salmon CheesecakeRecipe adapted From New New Orleans Cooking Cookbook by Emeril Lagasse
1 cup grated Parmigiano-Reggiano cheese
1 cup fine dried bread crumbs
1/2 cup melted unsalted butter
Essence
1 tablespoon olive oil
1 cup finely chopped onions
1/2 cup brunoise red peppers
1/2 cup brunoise yellow peppers
2 teaspoons minced garlic
2 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup grated smoked Gouda cheese
1 pound house-smoked salmon
1/4 cup finely chopped parsley leaves
1 cup creme fraiche
Juice of one lemon
2 tablespoons chopped chives
1/4 cup brunoise red onion
1/4 cup capers
1 hard boiled egg white, finely chopped
1 hard boil egg yolk, finely chopped
1 (7-ounce) tin of Choupique caviar
Preheat the oven to 350 degrees F. In a 10-inch springform pan, combine
the Parmesan cheese, bread crumbs and melted
butter together. Blend thoroughly and season the mixture with Essence.
Firmly press the mixture into the bottom of the pan.
In a saute pan, over medium heat, heat the olive oil. When the olive is
hot, add the onions and peppers. Season the mixture
with Essence. saute the vegetables for 2 minutes. Stir in the garlic and
remove from the heat and cool completely. Using a
food processor, fitted with a metal blade, add the cream cheese. Process
the cheese until smooth. With the machine running,
add the eggs, one at a time. Add the cream, salt and black pepper.
Process the mixture until incorporated. Remove the
mixture from the machine and turning into a mixing bowl. Fold the
vegetable mixture, Gouda cheese, smoked salmon and
parsley into the cheese mixture. reseason the mixture if needed. Pour
the cheese mixture into the prepared pan. Place the pan
on the middle rack in the oven and bake for 1 hour and 15 minutes or
until the cheesecake is set in the center. Remove the
cheesecake from the oven and cool completely before slicing.
In a small mixing bowl, whisk the creme fraiche and lemon juice
together. Season the mixture with salt and pepper. Fold in
the chives. To assemble, place a small pool of the sauce in the center
of each plate. Lay one piece of the cheesecake in the
center of the sauce. Garish each plate with the red onions, capers, egg
whites, egg yolks, caviar and parsley.
Yield: 16 servings
Source: rec.food.cooking
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