Salmon Cheesecake

Ingredients

• 1/2 cup fine pumpernickel breadcrumbs (about 1 slice)
• 4 (8 ounce) packages cream cheese, room temperature
• 4 large eggs
• 1/2 cup heavy cream
• 1/8 teaspoon fresh ground pepper
• 8 ounces sliced smoked salmon, cut into 1/2-inch pieces
• 1/3 cup chopped scallion
• parsley (to garnish)
• salmon caviar (to garnish) (optional)

Directions

1. 1

   Heat oven to 300 degrees. Generously butter 9-inch springform pan; sprinkle with crumbs, rotating pan to distribute evenly. Place on 14-inch sheet of foil; press foil up around pan.

2. 2

   Beat cream cheese with eggs, cream, and pepper in large bowl at medium speed, scraping bowl occasionally, until very smooth, about 5 minutes. Fold in salmon and scallions; spoon into prepared pan.

3. 3

   Place foil-covered springform in larger pan filled with 1/2-inch hot water.

4. 4

   Bake 2 hours. Turn off oven. Let cake rest in closed oven 1 hour; transfer to rack 1 hour. Remove foil and chill covered 4 hours or overnight.

5. 5

   Remove sides of springform and garnish cheesecake with parsley and salmon caviar if desired.