Smoked sturgeon & caramelized onion cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 2.00 | cup | julienned onions |
| 1.00 | cup | bread crumbs |
| 1.00 | cup | grated parmesan |
| ½ | cup | butter; melted |
| 1¾ | pounds | cream cheese; room temperature |
| 1 | (3 1/2 eight-ounce packages) | |
| 4.00 | eggs | |
| ½ | cup | heavy cream |
| 1.00 | cup | grated smoked gouda cheese |
| 1.00 | pounds | smoked sturgeon |
| 2.00 | teaspoon | salt |
| 1 | lemon-chive mayonnaise; for serving | |
| 1 | chives; for garnish | |
Directions
Preheat oven to 350 degrees. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool.
Combine bread crumbs, Parmesan and butter and press into bottom of a 9-inch springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan. Serve with mayonnaise lightly seasoned with lemon juice and chopped chives, garnished with extra chives. This recipe yields 8 to 10 Servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-092 broadcast 01-06-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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