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Candlelight Pavilionís Smoked Salmon Cheesecake

2 teaspoons butter, melted
1/4 of a 1 1/2 pound loaf French bread, chopped fine
3 pounds cream cheese, at room temperature
1 1/2 cups sour cream, melted
1/2 cup whipping cream
4 large egg yolks
1 teaspoon chopped fresh dill
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
8 oz. smoked salmon lox, sliced thin
1 pound cream cheese, melted
1 cup sour cream, melted

Preheat oven to 350 degrees F.

In a mixing bowl, combine the melted butter and the breadcrumbs. Do not add too much of the butter. It should be just enough to hold the crumbs together.

Spray the bottom and sides of a 10Ē cheesecake pan with Pam.

Coat the bottom of the pan with the breadcrumbs and firmly press together until entire bottom is covered.

Bake in the preheated oven until crumbs turn golden brown. Approximately 5-6 minutes

Let cool and reduce oven temperature to 325 F.

Using a mixer on medium speed combine the cream cheese, sour cream, whipping cream, egg yolks, dill, lemon juice and salt. Mix until no lumps appear.

Ladle into cheesecake pan one layer, then place sliced smoked salmon on top of cheesecake mixture. Repeat until all of the salmon and cheesecake mixtures are gone. Bake for 11/2 hours at 325 degrees

Let cool overnight in refrigerator. Combine cream cheese and sour cream and mix until no lumps appear. Place on top of cheesecake and bake for 5-8 minutes.

Refrigerate until firm.

Yield: Makes one 10-inch cake
Source: Executive Chef Kerry McCain, Candlelight Pavilion Dinner Theater in Claremont

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