Smoked Salmon and Horseradish Cheesecake
- 16 ounces cream cheese, at room temperature
- 2 ounces cornstarch
- 1 -ounce horseradish juice
- 1 teaspoon salt
- 1 egg
- 4 ounces heavy cream
- 12 ounces diced smoked salmon
- 6 bagels split and toasted
- 1 red onion sliced thin
Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.
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