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Cheesecake, Lox (D)
Source: Jeffrey Nathan, New Jewish Cuisine TV show
Serves: 8

1/4 cup parmesan cheese
1/4 cup seasoned bread crumbs
3 tablespoons melted butter

2 tablespoons salad oil
3/4 cup onion, small diced
3/4 cup red pepper, small diced
3/4 cup green pepper, small diced
2 tablespoons fresh dill
2-1/2 teaspoons salt
1 teaspoon black pepper
3 pounds cream cheese
8 whole eggs
3/4 cup heavy cream
2 pounds smoked salmon, diced
1 cup grated dill havarti

Make Crust: Mix together the cheese and bread crumbs. Grease a 10" springform pan with the butter. Dust with crumb mixture and set aside.

Make Batter: In a medium pan, sauté in oil, onion, red and green peppers and dill until translucent. Add salt and pepper; set aside to cool.

In a mixer, fitted with a paddle, at speed 2, start mixing the cream cheese to soften (1-2 minutes). Add sautéed items and combine.

While mixer is on, add eggs one at a time. Scrape sides of bowl as necessary.

Add heavy cream, salmon, and havarti. Mix on speed 1, until just combined. Pour into mold.

Bake in a hot water bath at 350°F for 1 to 1-1/2 hours until set on the edges, but still soft in the middle. Remove from water bath, allow to cool. Remove from mold and serve in wedges with appropriate garnishes. Serve chilled.

Poster's Notes:
From the TV show, he made this a while back and I thought I'd share this with the group. It sounds wonderful. This is definitely NOT for the diet conscious. If anyone makes it either this way or adapted for lower fat, please comment to the group.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A