Smoked Salmon Cheesecake

Smoked Salmon Cheesecake
(Source Women's Day December, 2006)


1/4 cup plain dry bread crumbs

3- 8 ounce packages of cream cheese, softened 

3 large eggs 

1/2 cup reduced-fat sour cream  

2 Tbsp flour  

11/2 tsp grated lemon zest  

1/4 tsp each salt and pepper  

4 oz sliced smoked salmon, coarsely chopped  

6 scallions, thinly sliced  

2 Tbsp chopped fresh dill  

1 Tbsp capers, chopped  


Heat oven to 325°F. Coat bottom and sides of an 8-in. springform pan with nonstick spray. Add bread crumbs; tilt and rotate pan to cover bottom and sides with crumbs. Beat cream cheese in a large bowl with mixer on medium speed 1 minute or just until smooth. Beat in eggs, 1 at a time, until blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, scallions, dill and capers. Pour into prepared pan; smooth top. Bake 40 minutes or until center is just set. Remove pan to wire rack to cool completely. Refrigerate covered. Shortly before serving: Remove side of pan. Place cheesecake on serving plate. Cut in wedges. Serve with crackers or toasted baguette.