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Show 05.07 Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Original recipe from John Ash and Company, a superb wine-country restaurant, Santa Rosa, California.

Crust Ingredients:
Line the side of a 9" spring-form pan with parchment baking paper.
2 cups French bread crumbs
½ cup toasted walnuts, chopped
¼ cup Asiago Cheese, grated
1-2 tsp. Dill, dried
½ cup sweet (unsalted) butter, melted

Crust Method:
Combine all ingredients but melted butter, mixing thoroughly.
Add butter and mix completely.
Press onto sides and bottom of a 9" spring-form pan. 

Cake Filling Ingredients:
1 medium onion, minced
3 tbsp butter
1 ¾ lbs cream cheese
1/3 cup Asiago cheese
¼ tsp white pepper, ground
4 eggs
½ lb smoked salmon
1/3 cup Half & Half
Chilled crust

Cake Filling Method:
Pre-heat oven to 350, with a rack adjusted to middle of the oven.
Soften cream cheese through gentle heating in a microwave or by leaving out at room temperature.
Melt butter in a skillet and sauté onions until tender, without browning. 
Combine cream cheese and half & half until very smooth.
Add sautéed onions, Asiago and while pepper.
Mix well.
Add eggs one at a time, mixing until just incorporated after each addition.
Mix some of the cheese mixture into the smoked salmon to loosen it up.
Fold the salmon mixture into the batter, taking care to avoid leaving lumps of salmon or whipping air into cheese batter.
Pour into crust.
Bake on a middle rack in a 350-degree oven for 45-50 minutes.
Test for doneness as for all cheesecakes, using a cake tester or toothpick.  Do not overcook!
Serve to guests with low sodium crackers or in thin wedges on individual plates with toasts or croustades. 

Gregg Hubbard
Community Cook