The filling of this savory cheesecake is laced with smoked salmon, green onion and fresh dill. Serve as an appetizer or first course.
What You Need
Original recipe yields 40 servings
1 cup dry bread crumbs
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 egg s
1/2 lb. smoked salmon, chopped
1/2 cup green onion slices
2 to 3 Tbsp. chopped fresh dill
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Let's Make It
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.
Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 15 to 20 seconds or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
40 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.