gayle-mo
Well-known member
I've made the recipe before but now I am confused. (doesn't take much) There are two butter ingredients listed, and only one accounted for. How much goes in the breadcrumbs for the crust? Does the other go in the cream cheese mixture?
My cream cheese is out and ready to be mixed up and I am stumped. Help! smileys/smile.gif TIA! Can't remember what I did before!
Recipe:
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.
My cream cheese is out and ready to be mixed up and I am stumped. Help! smileys/smile.gif TIA! Can't remember what I did before!
Recipe:
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.