*  Exported from  MasterCook  *
                          SMOKED SALMON CHEESECAKE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       oz           Cream cheese, softened
      1/2   lb           Smoked salmon or Lox
    3                    Eggs
      1/2                Shallot, minced
    2       tb           Heavy cream
    1 1/2   ts           Lemon juice
            pn           Salt
            pn           White pepper
    2       tb           Granulated sugar
                         -----YOGURT SAUCE-----
      1/2   c            Plain yogurt
      1/4   c            Sour cream
    1       tb           Lemon juice
            pn           Salt
            pn           White pepper
      1/4   c            Minced chives
                         Diced red and yellow peppers
                         -green peppercorns, and
                         -fresh herbs for garnish
   Preheat oven to 350 degrees.  In mixer bowl, whip
   cheese until very soft. In food processor, puree
   salmon to paste; add eggs one at a time and the shal-
   lot. Place salmon mixture in bowl; mix in cream, lemon
   juice, salt, pepper and sugar; blend well. Fold into
   whipped cream cheese. Pour into buttered 7- or 8-inch
   springform pan. Place filled pan in larger baking pan;
   surround smal- ler pan pan with 1 inch of hot water.
   Bake 25 to 30 minutes or until knife inserted
   off-center comes out clean. Remove pan from water,
   cool to room temp- erature, about 1 hour, then chill
   at least 2 hours.
   Meanwhile, make sauce.  In medium bowl, combine
   yogurt, sour cream, lemon juice, salt, white pepper,
   chives and green onion.  Chill 2 hours. To serve, cut
   cheesecake into 6 wedges. Divide sauce among 6 plates,
   place wedge on each; garnish with peppers, peppercorn,
   and fresh herbs.
   Per main-dish serving, with yogurt sauce: 330
   calories, 27 grams fat, 186 milligrams cholesterol,
   585 milligrams sodium. Max M. Gilstrap Athens, Ga.
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