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 ounces smoked salmon lox, sliced thin
1 pound cream cheese, melted
1 cup sour cream, melted
Heat 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 10-inch 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
Let cool and reduce oven temperature to 325 degrees 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 1 1/2 hours at 325 degrees F.
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 to 8 minutes.
Refrigerate until firm.
Yield: one 10-inch cake
Posted by Gayle at Recipe Goldmine 11/15/2001 10:03 am
Source: highdesert.com - Executive Chef Kerry McCain, Candlelight Pavilion Dinner
Theater in Claremont