Smoked Sturgeon and Caramelized Onion Cheesecake

Total Time:
2 hr
45 min
1 hr 15 min

8 to 10 servings

  • 1 tablespoon olive oil
  • 2 cups julienned onions
  • 1 cup bread crumbs
  • 1 cup grated Parmesan
  • 1/2 cup butter, melted
  • 1 3/4 pounds cream cheese, room temperature (3 1/2 8-ounce packages)
  • 4 eggs
  • 1/2 cup heavy cream
  • 1 cup grated smoked Gouda cheese
  • 1 pound smoked sturgeon
  • 2 teaspoons salt
  • Lemon-chive mayonnaise, for serving
  • Chives, for garnish
  • Preheat oven to 350 degrees F. 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.

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