Serves: 16
Total Calories: 381
Sauté onion in butter until tender. Combine cream cheese and half-and-half, and whip until smooth. Add onion, pepper, and Gruyère cheese. Mix well. Add eggs, one at a time, beating slowly until incorporated in mixture. Stir in salmon and mix well.
Pour into Crust and bake for 1–1 1/2 hours. Unmold and serve with small rye or pumpernickel bread or crackers.
Walnut Crust:
Preheat oven to 350°. Combine bread crumbs, walnuts, butter, cheese, and dill in a bowl. Mix well and press firmly into bottom and sides of a buttered 9-inch springform pan, and chill.
This Smoked Salmon Cheesecake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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