Loading ...
Loading ...
Loading ...
◆
6
Savory Salmon &
Chèvre Cheesecake
◆
8
StarterS/BeverageS/MiScellaneouS
½ ounce Parmesan, grated
1 ounce white bread (about 1 slice),
quartered
6 ounces shallots, peeled
1 tablespoon + 1 teaspoon unsalted
butter, divided
1 pound reduced-fat cream cheese,
cut into 1-inch pieces, at room
temperature
10 ounces chèvre, cut into 1-inch
pieces
3 large eggs
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
2 teaspoons dill weed
2 ounces smoked salmon, diced
Makes one 6-inch cheesecake, approximately 16 servings
In the Cuisinart
®
Food Processor fitted with the metal blade, start the machine
and add the cheese and bread through the small feed tube. Process until mixture
becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the
work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a Cuisinart
®
10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4
minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25
minutes. Let cool.
Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with
breadcrumbs/cheese mixture to coat.
Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low
speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Top cream
cheese mixture with diced smoked salmon and cooled caramelized shallots.
Transfer the cream cheese mixture to the prepared springform pan. Wrap the
outside of the pan with a sheet of extra-strength aluminum foil so that the foil
comes up the sides of the pan but does not go above the rim.
Place the cooking rack in the ceramic pot of the Cuisinart
®
Slow Cooker. Add
3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High
and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on
Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on
a rack to cool.
(continued)
Loading ...
Loading ...
Loading ...