---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Smoked Salmon Cheesecake
  Categories: Appetizers, Desserts, Bakery
       Yield: 16 Servings
  
   1 3/4 lb Cream cheese
       4 lg Eggs
     1/3 c  Heavy cream
       3 tb Butter
     1/3 c  Fine bread crumbs
     1/4 c  Plus 3 tb grated parmesan ch
     1/2 c  Chopped onion
     1/2 c  Chopped green pepper
     1/3 lb Smoked salmon
     1/2 c  Grated swiss cheese
            Salt and pepper
  
   Place cream cheese, eggs and cream in bowl of electric mixer and beat
 until
   smooth. Butter a springform cake pan. Combine breadcrumbs and 1/4 cup
   grated parmesan. Shake crumbs around bottom and sides until coated.
 Cook
   onions and peppers in butter. Cut salmon into small pieces.
      Preheat oven to 350. Stir salmon, Swiss cheese and remaining 3
   tablespoons parmesan cheese and sauteed onion and green pepper into
   cheesecake mixture. Add salt and pepper to taste. Pour batter into
 prepared
   pan and shake gently to level mixture. Set pan in a slightly larger pan
 and
   pour boiling water into larger pan to a depth of 2 inches. Bake for 1
 hour
   and 40 minutes. At the end of this time, turn off oven and allow cake
 to
   sit in the oven 1 hour.
   
   Lift cake out of its water bath and place on a rack to cool for at
 least 2
   hours before unmolding. Remove sides of pan and cut cake into small
 wedges.
   Serve on lettuce with garnish of lemon wedge, cherry tomato and a sprig
 of
   fresh dill. Makes 16 servings.
   
   Source: The Sugar Mill Hotel Cookbook; A Caribbean Cooking Adventure
  
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