Smoked Salmon and Onion Cheesecake

A community recipe by Psappha

Not tested or verified by Nigella.com

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Introduction

This gorgeous recipe was passed on to my mom from a restaurant called The Blue Ridge Brewery. Although the restaurant has been closed for quite a few years now, this recipe continues to be made in our household. It makes a stunning main course for a dinner party!

Ingredients

Serves: 12

5 tablespoons Parmesan cheese
2 tablespoons dried breadcrumbs
3 tablespoons butter
2 medium onions
5 ounces chopped green bell peppers
28 ounces cream cheese (at room temperature)
4 large eggs
2⅔ fluid ounces heavy cream (or double cream)
8 ounces chopped smoked salmon
2 ounces freshly grated Gruyere cheese
salt
freshly ground pepper

Method

Smoked Salmon and Onion Cheesecake is a community recipe submitted by Psappha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a 8 inch/20 cm springform pan.

Preheat oven to 300F/150C/Gas Mark 2.

Mix the breadcrumbs with the grated parmesan. Butter the springform pan and coat with the breadcrumb/parmesan mixture. Wrap aluminium foil around the outside of the pan, allowing the foil to rise higher than the sides of the pan--this is to prevent water from the water bath getting into the cheesecake.

Melt the butter over medium heat. Add the onion and bell pepper and saute until tender (about 5 minutes). Remove from heat.

In a large mixing bowl, beat cream cheese, eggs, and whipping/double cream until smooth. Fold in the onion/pepper mixture, salmon, and gruyere. Season with salt and pepper.

Pour the batter into the prepared pan. Place cheesecake in roasting pan and pour in enough boiling water to come 2 inches/5 cm up the side of cheesecake. Bake for about 1 hour 40 minutes, until firm to the touch.

Turn off oven and remove cheesecake from water bath. Leave the cheesecake in the turned off oven for another hour. Transfer to cake rack and leave to cool for at least 2 hours. Serve at room temperature.