Salmon Cheesecake
Yield
10 servingsPrep
20 minCook
55 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
crackers
buttery, crushed |
*
|
| 3 | tablespoons |
margarine
melted |
|
| 16 | ounces |
cream cheese
softened |
|
| 3 | large |
eggs
|
|
| 8 | ounces |
sour cream
mixed with 2 tb chives |
|
| 1 | can |
salmon
drained, flaked |
*
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
crackers
buttery, crushed |
*
|
| 45 | ml |
margarine
melted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 3 | large |
eggs
|
|
| 231.2 | ml/g |
sour cream
mixed with 2 tb chives |
|
| 1 | can |
salmon
drained, flaked |
*
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
garlic powder
|
|
| 0.6 | ml |
black pepper
|
|
Directions
In a small bowl, combine cracker crumbs and margarine, press into bottom of 9 inch springform pan.
Bake in 350℉ (180℃). oven for 10 minutes, cool.
In large mixing bowl with electric mixer, combine cream cheese, eggs, and ¼ cup of the sour cream; mix until well blended.
Add remaining ingredients; mix well.
Pour mixture over crust. Bake in 325℉ (160℃). oven for 45 minutes.
Loosen rim of pan; cool before removing rim.
Spread top with remaining sour cream.
Serve with crackers or French bread.
