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Smoked Salmon Cheesecake

Crust:
    Smoked Salmon Cheesecake
  • 1 1/2 cups almond flour
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup Swiss or Gruyere Cheese, grated
Filling:
  • 1 onion, chopped
  • 3 tablespoons butter
  • 1-3/4 lb. cream cheese
  • 1/2 lb. Swiss cheese, grated
  • 1/3 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs
  • 1/2 lb. smoked salmon
  • Red caviar as a garnish

Preheat oven to 325°F. Mix all crust ingredients well and press into bottom of 9" springform pan or aluminum (disposable type) cake pan (not pie pan). Bake for 10 minutes. Refrigerate for 1 hour.

Saute onion in butter until tender. Cream the cream cheese. Beat in onion, Swiss, whipped cream, salt and pepper. Add eggs, one at a time, beating briefly after each addition. Fold in salmon. Pour into crust. Bake at 350°F for 45 minutes.

Garnish with red caviar.

APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 12 SLICES):
358 Calories; 30g Fat; 14g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs



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