Recipe Smoked Salmon Cheesecake (Seafood)

Required Ingredients:

• 2 tablespoons grated Parmesan cheese
• 2 tablespoons fine dry bread crumbs
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 28 ounces cream cheese, softened
• 4 egg
• 1/3 cup heavy cream
• 1/2 pound smoked salmon, chopped
• 1/2 cup shredded Swiss cheese
• 3 tablespoons grated Parmesan cheese
• salt and pepper to taste

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly butter an 8 inch springform pan.
• Mix 2 tablespoons Parmesan cheese with the breadcrumbs.
• Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan.
• Wrap a large piece of foil underneath and up the sides of the pan.
• Be careful not to tear any holes in the foil.
• In a medium skillet or frying pan, melt butter over medium heat.
• Add onions and green peppers and saute until tender, about 5 minutes.
• Remove from heat and let cool slightly.
• In a large bowl, beat together cream cheese, eggs and cream until well blended.
• Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper.
• Pour into prepared pan.
• Place the wrapped springform pan inside a large roasting pan.
• Place the pans in the oven and pour enough boiling water into the outside pan to come 2 inches up the side of the springform pan.
• Bake until firm to the touch, about 1 hour and 40 minutes.
• Carefully remove both pans from the oven and turn off the heat.
• Lift springform pan out of the water and return it to the oven.
• Let stand in the cooling oven for 1 hour.
• Transfer to a wire rack and let cool completely.

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