Smoked Salmon Cheesecake

Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup grated Parmigiano-Reggiano cheese
 * 1 cup fine dry breadcrumbs
 * ½ cup melted unsalted butter
 * spice essence

Filling

 * 1 tablespoon olive oil
 * 1 cup finely chopped onion
 * ½ cup Brunoise red peppers
 * ½ cup Brunoise yellow peppers
 * 2 teaspoons minced garlic
 * 2 lbs cream cheese, at room temperature
 * 4 large eggs
 * ½ cup heavy cream
 * 2 teaspoons salt
 * 1 teaspoon fresh black pepper
 * 1 cup grated smoked gouda cheese
 * 1 lb smoked salmon
 * ¼ cup finely chopped fresh parsley leaves

Garnish

 * 1 cup crème fraîche
 * 1 lemon, juice of
 * 2 tablespoons chopped chives

To serve

 * ¼ cup Brunoise red onions
 * ¼ cup capers
 * 1 hard-boiled egg, white and yolk separated and finely chopped
 * 1 (7.00 ounces) can black caviar

Directions

 * 1) Preheat the oven to 350°F.
 * 2) In a 10-inch spring-form pan, combine the Parmesan cheese, bread crumbs and melted butter together.
 * 3) Blend thoroughly and season the mixture with essence.
 * 4) Firmly press the mixture into the bottom of the pan.

Filling

 * 1) In a sauté pan, over medium heat, heat the olive oil until the olive oil is hot; add the onions and peppers.
 * 2) Season the mixture with essence.
 * 3) Saute the vegetables for 2 minutes.
 * 4) Stir in the garlic and remove from the heat and cool completely.
 * 5) Using a food processor, fitted with a metal blade, add the cream cheese.
 * 6) Process the cheese until smooth.
 * 7) With the machine running, add the eggs, one at a time.
 * 8) Add the cream, salt and black pepper.
 * 9) Process the mixture until incorporated.
 * 10) Remove the mixture from the machine and turn into a mixing bowl.
 * 11) Fold the vegetable mixture, gouda cheese, smoked salmon and parsley into the cheese mixture.
 * 12) Re-season the mixture if needed.
 * 13) Pour the cheese mixture into the prepared pan.
 * 14) Place the pan on the middle rack in the oven.
 * 15) Bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
 * 16) Remove the cheesecake from the oven and cool completely before slicing.

Garnish

 * 1) In a small mixing bowl, whisk the crème fraîche and lemon juice together.
 * 2) Season the mixture with salt and pepper.
 * 3) Fold in the chives.

To serve

 * 1) Place a small pool of the sauce in the center of each plate.
 * 2) Lay one piece of the cheesecake in the center of the sauce.
 * 3) Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.