Ingredients
1
cup crushed buttery crackers (about 24 crackers)
3
tablespoons butter or margarine, melted
2
packages (8 oz each) cream cheese, softened
1/4
cup whipping (heavy) cream
2
large eggs
1/4
teaspoon salt
1 1/2
cups shredded Gouda cheese (6 ounces)
4
medium green onions, sliced (1/4 cup)
1
package (4.5 oz) smoked salmon, flaked
2
medium green onions, sliced (2 tablespoons), if desired
2
tablespoons red caviar, if desired
Pumpernickel crackers, if desired
Preparation
Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.
