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Smoked Salmon Cheesecake

MEAN_CHEF's picture

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This is Emeril's recipe:

*1 cup Parmigiano-Reggiano cheese, grated
*1 cup fine DRIED bread crumbs
*1/2 cup melted unsalted butter
*Essence (this is Emeril's spice mix that he puts in EVERYTHING-see web site for formula)
*1 T olive oil
*1 cup finely chopped onion
*1/2 cup EACH brunoise yellow and red peppers
*2 t minced garlic
*2 Lbs cream cheese-room temp
*4 eggs
*1/2 cup heavy cream
*2 t salt
*1 t black pepper (you know I added more)
*1 cup grated SMOKED Gouda cheese
*1 Lb Smoked Salmon
*1/4 cup chopped italian parsley

Preheat oven to 350.
Combine Parmesan, bread crumbs and melted butter, season with essence, press into bottom of 10 inch springform pan.
Heat olive oil in saute pan over med heat, add onion and peppers. Season with more essence...BAM. Saute for 2 minutes, stir in garlic, remove from heat and cool completely.
In food processor, add cream cheese and process until smooth. With machine running, add eggs one at a time. Add cream, salt and pepper. Process until well incorporated. Put mixture in bowl.
Fold in vegetable mixture, Gouda, salmon and parsley.
Pour/scrape into springform, place in middle rack of oven and bake for about 1 hour and 15 minutes until set in center. Cool before removing springform.
His plate garnish is creme fraich, lemonjuice, chives, salt and pepper to make a sauce. Lay slice on top of sauce, sprinkle with capers, chopped egg yolk, chopped egg white, brunoise red onion, caviar and parsley.

I did not use a water bath as I normally would with cheesecake and it turned out well. It also baked a little longer than the recipe indicated.
I didn't use the garnish recommended because I wouldn't feed my dog hard boiled egg. I served it whole with crackers and bread on a buffet.

Andrea_'s picture

(post #25670, reply #1 of 5)

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Glad to hear somebody else doesn't like hard boiled eggs! I can't even it them sunny side up, poached or scrambled ( I blame it on my childhood!) This recipe sounds like it can stand on its own sans any garnish. RICH- RICH!!!

MEAN_CHEF's picture

(post #25670, reply #2 of 5)

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I made a mistake posting this in a separate topic. It will get whisked off to subtopic purgatory. Sorry

aussiechef's picture

(post #25670, reply #3 of 5)

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..to be filed under Techniques.

Rebecca's picture

(post #25670, reply #4 of 5)

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Thanks for posting the recipe, MC - I tried self-help but was let down by FoodTV.com. I'm glad I found this before it gets re-filed as I am part of the boycotters-of-sub-topics-group.

Jody's picture

(post #25670, reply #5 of 5)

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Thanks MC. For anyone interested here is a Smoked Salmon Cheesecake recipe that I make. Very rich. There is also included the calculations for making this in a 9x13-inch pan so dont mind the weird measurements. It was done in the days before I got my kitchen scale. Also you dont need to make the amount of crust called for in the adjusted recipe. Stick with the amount called for in the original.