Smoked Salmon and Dill Cheesecake – Break-The-Fast
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 slices of rye bread, crumbled 2 tablespoons butter, melted 11/2 lb soft cheese with garlic and herbs (I like Boursin) 3 large eggs 2 egg yolks 1 cup sour cream 1 tablespoon fresh lemon juice 1 lb thinly sliced smoked salmon, cut crosswise into thin strips 1 tablespoon finely chopped fresh dill 1 teaspoon finely grated lemon peel

Instructions

Preheat oven to 350. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch spring form pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300. In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre. Cool and then chill overnight. To serve the smoked salmon cheesecake remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.

Serving Size

Notes

This is a great make-ahead dish that is perfect for break the fast.

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• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Chicken Pot Pie Soup – Sukkot

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