Here you go, Serena. This is probably not for everyday consumption, unless
you think it is. :-) Consult your cardiologist first.
4 ½ tablespoons butter
28 ounces softened cream cheese
½ cup dry bread crumbs
4 eggs
¾ cup grated Gruyere cheese
1/3 cup half-and-half
1 teaspoon minced fresh dill weed,or ½ teaspoon dried (fresh is better)
½ teaspoon salt
1/2 pound smoked salmon,coarsely chopped,
1 medium onion, finely chopped
Preheat oven to 325 degrees. Butter an 8 or 9 inch springform pan,using
about 1½ tablespoons butter.Use a springform pan with a tight seal to avoid
leakage. In a small bowl, combine bread crumbs, ¼ cup Gruyere and dill. Toss
to blend. Sprinkle in prepared pan, turning and tapping to coat evenly.
Chill while preparing filling.
Melt remailing butter in a heavy skillet with a lid over low heat. Add
onion.Cover and cook until soft,stirring occasionally, about 10 minutes. Set
aside. In a food processor, blend cream cheese until smooth.Add eggs,
remaining cheese, half- and -half, and salt. Process until smooth. Gently
(very gently) stir in onion and salmon (reserve 'bout 2 tablespoons) by
hand. Pour into prepared pan. Top with the rest of the salmon.
Set the pan in a large roasting pan. Fill the roasting pan with enough water
to come halfway up to the top of the springform pan (see why it shouldn't
leak?) bake one hour and 20 minutes. Turn off oven and cool cheesecake
inside oven, with door ajar, for about one hour. Yes, it smells good, leave
it alone! And keep a CLOSE eye if you have a large dog or thieving
neighbors.
Transfer the pan to a rack and cool to room temp before removing sides of
pan . Store in refrigerator and bring to room temp before serving. Best
24-36 hours after baking. Makes 12 servings.