Salmon Cheesecake

Ingredients

1 cup freshly grated Parmesan cheese
1 cup fresh white bread crumbs
1/2 cup unsalted butter, melted
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
2 teaspoons salt
Black pepper
1 3/4 pounds cream cheese, room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda cheese
1 pound chopped smoked salmon (2 cups)

Instructions

Heat oven to 350 degrees.

Combine Parmesan, bread crumbs and butter in a small bowl; press mixture over bottom of a 9-inch springform pan.

Heat oil in a medium skillet over high heat. Add the onions and the green and red peppers and sauté, stirring and shaking skillet for 2 minutes. Stir in salt and pepper, sauté for 1 minute and remove from heat.

Beat together cream cheese and eggs with an electric mixer in a large bowl until very thick and frothy, about 4 minutes. Beat in cream, Gouda, sautéed vegetables and smoked salmon until thoroughly incorporated and creamy, about 2 minutes.

Pour filling over crust and bake until firm, about 1 hour 15 minutes. Let cool to room temperature. Refrigerate at least 6 hours or overnight.

Remove cheesecake from refrigerator about 1 hour before serving. To serve, cut cheesecake in wedges with a warm knife.

Yield: 12 to 16 servings