Ingredients
- 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
Directions
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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By mayedge
Quincy, MA
on March 21, 2011
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OK. Love Michael Simon. Love smoked salmon. Love horseradish. But, my cheesecake came out awful, I had to throw it out. I have no idea what went wrong. I followed the recipe exactly, except adding more horseradish. Unbaked the recipe was delicious. Baked, it was gross. The salmon cooked and was awful. The only thing I know I did wrong was maybe keep it in a bit too long. My oven usually takes longer, esp at 350. BUT this was more than ready after 45mins! What was with my oven that day?? Any suggestions??
By shirleyjune
Rialto, CA
on November 27, 2010
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I have never heard of horseradish juice so I just used prepared horseradish. I always improvise if I can't find an ingredient or have never heard of it - and it usually works out fine. This cheesecake has an excellent flavor. Used assorted crackers instead of bagels as an appetizer. Everyone wanted the recipe. Will absolutely make again!
By r_garabedian_11...
San Francisco, CA
on November 26, 2010
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Looks great, but horseradish juice? Where do get that?
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