1 1/2 cup finely crushed crispy rye or sesame crackers
6 Tbsp butter or margarine, melted
2 Tbsp grated Parmesan cheese
8 oz cream cheese, softened
2 large eggs
4 oz tub cream cheese
1 Tbsp white wine vinegar or lemon juice
8 oz dairy sour cream
4 oz smoke roasted salmon, skin removed, & flaked
1 Tbsp snipped fresh dill
2 - 3 sprigs fresh dill (optional)
1 - 2 teaspoon salmon caviar (optional)
For crust, combine crushed crackers, melted butter or margarine, and Parmesan cheese in
a medium mixing bowl. Press mixture evenly on the bottom and about 1 inch up the
sides of a 9-inch spring form pan. Set pan aside. For filling, beat softened cream cheese
in a large mixing bowl until smooth. Add eggs all at once. Beat on low speed just until
combined. Add tub cream cheese and vinegar or lemon juice, beating on low speed just
until combined. Stir in sour cream, smoked salmon, and snipped dill. Pour into crustlined
spring form pan. Place the spring form pan on a shallow baking pan on the oven
rack. Bake in a 350 degree F. oven for 30 to 35 minutes or until center appears nearly set
when shaken. Remove spring form pan from baking pan. Cool cheesecake on a wire rack
for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30
minutes more. Remove sides of the spring form pan. Cool 1 hour; cover and chill at least
2 hours. Garnish with fresh dill sprigs and salmon caviar, if desired. Makes 16 appetizer
servings.
