Eric Olson's Savory Smoked Salmon Cheesecake

Ingredients

• 1 cup rye breadcrumbs (about 2 1/2 slices rye bread, processed to crumbs)
• 2 tablespoons butter, melted

• 5 (5 1/4 ounce) packages boursin spreadable cheese with garlic and herbs
• 3 eggs
• 2 egg yolks
• 1 cup sour cream
• 1 tablespoon fresh lemon juice
• 1/2 lb thinly sliced smoked salmon, cut crosswise into thin strips
• 1 tablespoon finely chopped fresh dill
• 1/2 teaspoon finely grated lemon peel

Directions

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch springform pan with removable bottom.

3. 3

   Bake 10-12 minutes or until lightly crisped and golden.

4. 4

   Reduce oven temperature to 300 degrees Fahrenheit.

5. 5

   Meanwhile, in large bowl, with electric mixer beat Boursin Cheese 2 minutes or until smooth.

6. 6

   Add eggs, egg yolks, sour cream and lemon juice; beat 2-3 minutes or until creamy.

7. 7

   Stir in salmon, dill and lemon peel.

8. 8

   Pour batter into prepared pan and bake 40-50 minutes or until cheese is set in the center.

9. 9

   On wire rack, cool completely.

10. 10

    Cover and refrigerate overnight.

11. 11

    To serve, remove from springboard pan and garnish with smoked salmon curls, cucumber slices and dill sprigs.