2 Tbsp unsalted butter, melted
3 Tbsp freshly grated Parmesan cheese
3 Tbsp seasoned dried breadcrumbs
2 Tbsp vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
3 Tbsp seasoned dried breadcrumbs
2 Tbsp vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
5 1/2 lbs cream cheese, at room temperature
4 large eggs, at room temperature
8 oz sliced smoked salmon, chopped
2 Tbsp chopped fresh dill
1/2 cup shredded Havarti cheese
1/3 cup heavy cream
1/2 tsp freshly ground black pepper
5 1/2 lbs cream cheese, at room temperature
4 large eggs, at room temperature
8 oz sliced smoked salmon, chopped
2 Tbsp chopped fresh dill
1/2 cup shredded Havarti cheese
1/3 cup heavy cream
Position a rack in the center of the oven and preheat to 350. Generously brush an 8-inch springform pan with melted butter. Wrap the bottom of the pan in a double thickness of aluminum foil.
In a small bowl, mix the Parmesan cheese and breadcrumbs. Pour into the pan, and tilt to coat the pan halfway up the sides. Pat the crumbs in the bottom of the pan into an even, thin layer.
Heat the oil in a medium skillet over medium heat. Add the onion and the red and green bell peppers. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the salt and pepper. Cool completely.
Beat the cream cheese in a heavy-duty electric mixer fitted with the paddle attachment on medium-low speed until smooth, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the vegetables. With the mixer running, add the eggs, one at a time, just until blended, scraping the bowl as needed. Add the smoked salmon, dill, havarti, and heavy cream, and mix just until blended. Spread evenly in the springform pan. Place the pan in a large roasting pan. Slide the rack halfway out of the oven. Pour enough water in the roasting pan to come halfway up the side of the springform pan. Slide the rack back into the oven carefully.
Bake until the edges are puffed and golden but the center still seems slightly unset, about 11/2 hours. Run a knife around the edge of the cheesecake to release it from the sides of the pan. Cool completely on a wire rack.
Remove the sides of the pan. Wrap the cheesecake tightly with plastic wrap. Refrigerate until chilled, at least 4 hours or overnight.
This is so rich a sliver is all you need, can serve up to 24. It's that rich.
In a small bowl, mix the Parmesan cheese and breadcrumbs. Pour into the pan, and tilt to coat the pan halfway up the sides. Pat the crumbs in the bottom of the pan into an even, thin layer.
Heat the oil in a medium skillet over medium heat. Add the onion and the red and green bell peppers. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the salt and pepper. Cool completely.
Beat the cream cheese in a heavy-duty electric mixer fitted with the paddle attachment on medium-low speed until smooth, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the vegetables. With the mixer running, add the eggs, one at a time, just until blended, scraping the bowl as needed. Add the smoked salmon, dill, havarti, and heavy cream, and mix just until blended. Spread evenly in the springform pan. Place the pan in a large roasting pan. Slide the rack halfway out of the oven. Pour enough water in the roasting pan to come halfway up the side of the springform pan. Slide the rack back into the oven carefully.
Bake until the edges are puffed and golden but the center still seems slightly unset, about 11/2 hours. Run a knife around the edge of the cheesecake to release it from the sides of the pan. Cool completely on a wire rack.
Remove the sides of the pan. Wrap the cheesecake tightly with plastic wrap. Refrigerate until chilled, at least 4 hours or overnight.
This is so rich a sliver is all you need, can serve up to 24. It's that rich.
