Chef Darnell Harness (Simply Dine Catering, influenced by Alaska; resides in Henderson, Nevada)
Serves 10
I go fishing every two years in Sitka, Alaska, and salmon is always my favorite catch. When cooked right, it is a showstopper. This savory cheesecake is a great alternative to serving quiche at your next brunch. Serving this dish with an assortment of gourmet crackers and grapes makes for a great presentation.
½ cup panko (Japanese) breadcrumbs
4 large eggs
3 (8 oz.) bars cream cheese, room temperature
⅓ cup heavy cream
¼ cup red bell pepper, chopped
1 tablespoon extra-light olive oil
¾ teaspoon dill weed
1 tablespoon shallot, chopped
¼ teaspoon white pepper
4 ounces smoked salmon, finely chopped
½ cup gruyere cheese, grated
Preheat an oven to 300°F. Butter the sides of an 8-inch spring-form pan and sprinkle the bottom with the breadcrumbs. Chill the pan in the refrigerator while preparing the batter. In a mixing bowl, beat together the eggs, cream cheese, and heavy cream until smooth.
In a saucepan, sauté the bell pepper in olive oil over medium-high heat until softened.
Fold the pepper and remaining ingredients into the cream cheese mixture.
Pour the batter into the prepared spring-form pan. Wrap foil around the pan, and place in a roasting pan. Pour hot water into the roasting pan to about halfway up. Carefully place in the preheated oven and cook for 90 minutes. Turn the oven off and crack open the door to let the cheesecake cool for 1 hour in the oven. Move to a rack until completely cool, and then refrigerate overnight. Run a knife around the pan and remove the spring-form sides.