Ingredients
5 T. freshly grated Parmesan Cheese
2 T. Bread crumbs
3 T. unsalted butter
1 cup chopped onion
28 ounces cream cheese, room temperature
4 large eggs
1/3 cup whipping cream
1/2 lb. Lox (Nova or belly, to your taste)
1/2 cup freshly grated Gruyere cheese
1 cup fresh dill
Salt & pepper, to taste
Crackers or bagel crisps
Green olives, pimento and additional cream cheese for garnish
Preparation
Butter a 9" springform pan with 2 1/2" sides. Mix 2 T. Parmesan with bread crumbs and coat pan with mixture. Wrap foil around bottom and 2" up outside pan. Melt butter in skillet. Add onion and sauté until tender. Cool. Using an electric mixer beat cream cheese, eggs and cream in large bowl until blended. Fold in onion mixture, salmon, Gruyere, dill and remaining Parmesan cheese. Season with salt and pepper. Pour mixture into prepared pan. Place pan into bain marie until water reaches 2" up sides of cheesecake pan. Bake 300 degrees until firm, about 1 hour and 40 minutes. Remove cheesecake from water bath. Turn oven off. Return cheesecake to oven and let stand for 1 hour. Remove cheesecake from springform pan and transfer it to cooling rack for at least 2 hours.
You can decorate cheesecake with olives, sliced pimentos and additional cream cheese icing.
Serve with crackers or bagel crisps.
