Cheesecake with Smoked Salmon
November 29, 2006
Serves 25 as an hors d'oeuvre
Butter (for the pan)
3 tablespoons breadcrumbs
3 tablespoons unsalted butter
1 leek (white part only), trimmed and chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon ground white pepper
2 packages (8 ounces each) cream cheese, at room temperature
2 eggs
3 tablespoons heavy cream
1/4 pound smoked salmon, coarsely chopped
2 tablespoons Parmesan cheese
1/4 cup grated imported Gruyere cheese
2 tablespoons chopped parsley
1. Set the oven at 300 degrees. Have on hand a roasting pan. Generously
butter a 9-by-5-by-3-inch loaf pan. Sprinkle it with the breadcrumbs until
the bottom is covered. Turn the pan upside down and tap out the excess.
2. In a skillet, melt the butter. Add the leek , salt, and pepper. Cook,
stirring often, for 5 minutes or until softened; set aside to cool.
3. In a food processor, combine the cream cheese, eggs, and cream. Work
the mixture in on-off motions until it is smooth and fluffy. Transfer to a
bowl.
4. Fold the leeks, salmon, Parmesan, and Gruyere cheese into the cream
cheese mixture. Taste for seasoning and add more salt and pepper, if you
like.
5. Bring a tea kettle of water to a boil.
6. Pour the cream cheese mixture into the pan. Set the pan in the roasting
pan and transfer to the oven. Carefully pour hot water into the roasting
pan until it comes halfway up the sides of the loaf pan.
7. Bake the loaf for 1 hour and 40 minutes. Turn the oven off. Let the
loaf pan sit in the oven for 1 hour more.
8. Remove it from the oven and let it sit at room temperature for at least
November 29, 2006
Serves 25 as an hors d'oeuvre
Butter (for the pan)
3 tablespoons breadcrumbs
3 tablespoons unsalted butter
1 leek (white part only), trimmed and chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon ground white pepper
2 packages (8 ounces each) cream cheese, at room temperature
2 eggs
3 tablespoons heavy cream
1/4 pound smoked salmon, coarsely chopped
2 tablespoons Parmesan cheese
1/4 cup grated imported Gruyere cheese
2 tablespoons chopped parsley
1. Set the oven at 300 degrees. Have on hand a roasting pan. Generously
butter a 9-by-5-by-3-inch loaf pan. Sprinkle it with the breadcrumbs until
the bottom is covered. Turn the pan upside down and tap out the excess.
2. In a skillet, melt the butter. Add the leek , salt, and pepper. Cook,
stirring often, for 5 minutes or until softened; set aside to cool.
3. In a food processor, combine the cream cheese, eggs, and cream. Work
the mixture in on-off motions until it is smooth and fluffy. Transfer to a
bowl.
4. Fold the leeks, salmon, Parmesan, and Gruyere cheese into the cream
cheese mixture. Taste for seasoning and add more salt and pepper, if you
like.
5. Bring a tea kettle of water to a boil.
6. Pour the cream cheese mixture into the pan. Set the pan in the roasting
pan and transfer to the oven. Carefully pour hot water into the roasting
pan until it comes halfway up the sides of the loaf pan.
7. Bake the loaf for 1 hour and 40 minutes. Turn the oven off. Let the
loaf pan sit in the oven for 1 hour more.
8. Remove it from the oven and let it sit at room temperature for at least