Savory Cheesecake Recipe

Savory Cheesecake Appetizer

Yield: 10 Servings

Ingredients

CRUST

2 c roasted; minced hazelnuts
6 tb butter or margarine; or a combination; at room

Instructions

FILLING

3 pk (8-oz) cream cheese; at room temperature; cut
6 eggs
1 pt sour cream
1/3 c sifted all-purpose flour
3 tb orange juice
3 tb grated orange zest
1 c minced green onions
1 1/2 c flaked smoked trout
1/2 ts salt
1/2 ts white horseradish
1/4 ts white pepper

Crust: Blend 1-1/2 cups of the hazelnuts in butter. Pat into the bottom of a 10-inch springform pan. Set aside.

Filling: Preheat oven to 350 degrees. Place cheese in large bowl of electric mixer. Add 1 egg at a time, mixing well after each addition. Mix in sour cream, flour, juice and orange zest. Blend mixture until smooth. Mix in onions, smoked lake trout, salt, horseradish and pepper. Pour cheese mixture into crust. Bake 1 hour. Turn off heat, leave cheesecake in oven another hour. Remove from oven and allow to cool. Sprinkle remaining 1/2 cup of hazelnuts over top of cake. Refrigerate overnight before serving. Remove cake from pan. Cut into thin slices and serve. Makes 10-12 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.

Everything about Cheesecake Recipe.