Smoked Salmon and Dill Cheesecake
3 slices of fresh rye bread, crumbed.
2 tbsp. butter, melted
1½ lb. soft cheese with garlic and herbs
3 large free range eggs
2 egg yolks
1 c. sour cream
1 tbsp. fresh lemon juice
1 lb. thinly sliced smoked salmon, cut crosswise into thin strips
1 tbsp. finely chopped fresh dill
1 tsp. finely grated lemon peel of an unwaxed lemon
Preheat oven to 350.
In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch springform pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300.
Beat the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the center.
Cool and then chill overnight
To serve the smoked salmon cheesecake remove from springboard pan and garnish with smoked salmon curls, cucumber slices and dill sprigs.
I used three different size springform pans to make a tower.