Serves: 16
Total Calories: 297

No-stick spray oil
1 1/4 cups grated imported Parmesan cheese
2 pounds cream cheese (can be reduced fat), at room temperature
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
pinch cayenne pepper
1 teaspoon minced garlic fresh or jarred organic
1/3 cup chopped fresh dill
3 tablespoons wine vinegar
1/4 cup whiskey
5 eggs, large or extra-large
8 ounces smoked salmon, chopped
1 cup shredded gruyére cheese or swiss cheese

Heat the oven to 200°F. Coat the interior of a 9-inch cheesecake pan or a 2-quart soufflé dish with spray oil and dust with 3 tablespoons of the Parmesan cheese.

Beat the cream cheese until soft in a large bowl. Add the oil, salt, pepper, cayenne, garlic, dill, vinegar, and whiskey and beat until smooth. Beat in the eggs just until incorporated. Stir in the salmon and Gruyère until evenly dispersed.

Pour into the prepared pan and bake for 6 to 8 hours or overnight. There is no need for a water bath (see box). Allow to cool in the pan.

To remove from the pan, hold the cake on its side, allowing gravity to help the cake separate from the side of the pan. Rotate the pan until the sides of the cake have been released all the way around. Cover with a sheet of wax paper and a plate. Turn over, remove the pan, and chill the cake, upside down, for at least 4 hours or as long as several days. Cover with plastic wrap when firm.

To serve, unwrap, cover with a serving plate, and invert. Remove the top plate and wax paper. Slice into thin wedges with a long, thin knife dipped in water.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 16
Total Calories: 297
Calories from Fat: 241

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