MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Salmon Cheesecake
 Categories: Cheesecakes, Salmon
      Yield: 1 Cheesecake
 
      1 c  Parmigiano-Reggiano cheese;
           -grated
      1 c  Fine dried bread crumbs
    1/2 c  Unsalted butter; melted
           Essence; (I used pepper &
           -chopped dill instead)
      1 tb Olive oil
      1 c  Onions; finely chopped
    1/2 c  Red peppers; brunoise
    1/2 c  Yellow peppers; brunoise
      2 ts Garlic; minced
      2 lb Cream cheese; room
           -temperature
      4 lg Eggs
    1/2 c  Heavy cream
      2 ts Salt
      1 ts Fresh black pepper
      1 c  Smoked Gouda cheese; grated
      1 lb House-smoked salmon
    1/4 c  Parsley leaves; finely
           -chopped
      1 c  Creme fraiche
      1    Lemon; juice of
      2 tb Chives; chopped
    1/4 c  Red onion; brunoise
    1/4 c  Capers
      1    Egg; hard-boiled; white and
           -yolk separated, finely
           -chopped
      7 oz Can Choupique caviar
 
  Preheat the oven to 350°F. In a 10" springform pan, combine the
  Parmesan cheese, bread crumbs, and melted butter together. Blend
  thoroughly and season the mixture with Essence. Firmly press the
  mixture into the bottom of the pan.
  
  In a sauté pan, over medium heat, heat the olive oil. When the olive
  is hot, add the onions and peppers. Season the mixture with Essence.
  Sauté the vegetables for 2 minutes. Stir in the garlic and remove
  from the heat and cool completely. Using a food processor, fitted
  with a metal blade, add the cream cheese. Process the cheese until
  smooth. With the machine running, add the eggs, one at a time.
  
  Add the cream, salt and black pepper. Process the mixture until
  incorporated. Remove the mixture from the machine and turning into a
  mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon
  (flaked), and parsley into the cheese mixture. Re-season the mixture
  if needed. Pour the cheese mixture into the prepared pan. Place the
  pan on the middle rack in the oven and bake for 1 hour and 15 minutes
  or until the cheesecake is set in the center. Remove the cheesecake
  from the oven and cool completely before slicing.
  
  In a small mixing bowl, whisk the creme fraiche and lemon juice
  together. Season the mixture with salt and pepper. Fold in the
  chives. To assemble, place a small pool of the sauce in the center of
  each plate. Lay one piece of the cheesecake in the center of the
  sauce. Garish each plate with the red onions, capers, egg whites, egg
  yolks, caviar, and parsley.
  
  Recipe by NEW New Orleans Cooking by Emeril Lagasse (Adapted)
  
  Recipe FROM: <https://web.archive.org/web/20170328105318/
  http://recfoodcooking.org/sigs/Debra Fritz/
  Smoked Salmon Cheesecake.html>
 
MMMMM