Smoked Salmon Cheesecake & Pomegranate w/ Saffron
ACTIVE TIME:
COOK TIME:
SERVES;
30 mins
1:40 Hour
4
Ingredients:
3 TBL Fine bread crumbs
5 TBL Freshly grated parmesan cheese, Divided
2/3 Cup Onion, finely chopped
1/2 Cup Sweet green pepper, finely chopped
3 TBL Butter
3 1/2 8-oz Packages (28 oz) cream cheese, softened
4 Eggs
1/2 Cup Heavy Cream
5 oz Nova Scotia salmon, cut into small pieces
Dash Chipotle Tobasco Sauce
1 jar La Maison Signature Pomegranate w/ Saffron Sauce
Garnish w/cherry tomatoes cut in half, fresh dill or other fresh green herbs
1 Box of butter-flavored crackers
How to Prepare:
Preheat oven to 300ºF.
Butter an 8” spring form pan.
Combine break crumbs and 2 TBL parmesan cheese. Sprinkle into butter pan and shake crumbs to coat bottom and sides of pan.
Sauté onion and green pepper in butter until tender. Set aside.
In food processor combine cream cheese, eggs, and heavy cream until smooth: add remaining 3 Tbl Parmesan, and sautéed mixture and process. Add salmon and tobacco to taste, and process until fully incorporated.
Place spring form pan in larger pan and filled larger pan w/boiling water until it comes 1/2 way up the sides of the Spring form pan.
Bake for 1 hour and 40 minutes. Turn off oven, DO NOT OPEN OVEN DOOR, but let cake sit in oven 1 hour longer.
Lift cake out of larger pan: cool to room temperature on wire rack. Refrigerate at least overnight.
To serve: remove from refrigerator 1 hour before serving. Loosen around edge with knife: unmold. Garnish with herbs and sliced cherry tomatoes, if desired.
Place a thin wedge of cheesecake on each plate and put a spoonful of Pomegranate w/Saffron Sauce (unheated)
0ver each slice of cheesecake. Place crackers around wedge on each plate.