Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Freshly-grated Parmesan cheese

  2. 1 cup 146g / 5.1oz Fresh white bread crumbs

  3. 1/2 cup 99g / 3 1/2oz Unsalted butter - melted

  4. 1 tablespoon 15ml Olive oil

  5. 1 cup 62g / 2 1/5oz Chopped onions

  6. 1/2 cup 73g / 2.6oz Chopped green bell peppers

  7. 1/2 cup 73g / 2.6oz Chopped red bell peppers

  8. 2 teaspoons 10ml Salt Freshly-ground black pepper

  9. 1 3/4 lbs 794g / 28oz Cream cheese - room temperature

  10. 4 lbs 1816g / 64oz Eggs (large)

  11. 1/2 cup 118ml Heavy cream

  12. 1 cup 146g / 5.1oz Grated smoked Gouda cheese

  13. 1 lb 454g / 16oz Chopped smoked salmon - (2 cups)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 350 degrees. Combine Parmesan, bread crumbs and butter in a small bowl; press mixture over bottom of a 9-inch springform pan. Heat oil in a medium skillet over high heat. Add the onions and the green and red peppers and saute, stirring and shaking skillet for 2 minutes. Stir in salt and pepper, saute for 1 minute and remove from heat. Beat together cream cheese and eggs with an electric mixer in a large bowl until very thick and frothy, about 4 minutes. Beat in cream, Gouda, sauteed vegetables and smoked salmon until thoroughly incorporated and creamy, about 2 minutes. Pour filling over crust and bake until firm, about 1 hour 15 minutes. Let cool to room temperature. Refrigerate at least 6 hours or overnight. Remove cheesecake from refrigerator about 1 hour before serving. To serve, cut cheesecake in wedges with a warm knife. This recipe yields 12 to 16 servings.


Send feedback