Salmon or Roquefort Cheesecake

By ngaldi

Ingredients

• 1 1/2 T butter for pan
• 1/2 cup breadcrumbs (lightly roasted)
• 1/4 cup parmesan cheese
• 1 medium onion - minced
• 1 3/4 lbs. cream cheese (3 large packages)
• 1/2 lb. roquefort cheese or 1 large can salmon (you can add a little liquid smoke)
• 4 eggs
• 1/3 cup cream or half and half
• 1/2 teaspoon salt
• 2-3 drops hot pepper sauce

Details

Servings 16
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 325° Butter springform pan, mix breadcrumbs and parmesan cheese, sprinkle into pan. Turn to coat. Refrigerate. Lightly saute onion in very small amount of butter. Mix cream cheese and roquefort or salmon in blender or processor until smooth. Add eggs, cream, salt, pepper sauce and blend until smooth. Blend in onion and pour into prepared pan. Set pan in roasting pan with hot water (half way up width of springform). Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake in oven with the door ajar for approximately 1 hour.