NOEL SALMON CHEESECAKE
1/2 cup pumpernickel bread crumbs
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1/8 teaspoon pepper
4 eggs, lightly beaten
8 ounces smoked cooked salmon
1/3 cup chopped green onions
1 Grease the bottom and sides of a 9-in. springform pan. Sprinkle bread crumbs into pan, coating bottom and sides; set aside. In a large mixing bowl, beat cream cheese until fluffy. Beat in cream and pepper until blended. Add eggs; beat on low speed just until combined. Fold in salmon and onions.
2 Place pan on a double thickness of heavyduty foil (about 16 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to the larger pan.
3 Bake at 325° for 45-55 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer
(cheesecake may crack while cooling).
4 Refrigerate overnight. Remove sides of pan. Serve with crackers.
Yield: 16 servings.