Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Rich, creamy cheesecake doesn’t have to be sweet. This savory version makes a great appetizer for your next gathering.
Heat oven to 350°F.
Combine all crust ingredients in bowl; stir until well mixed. Press onto bottom of ungreased 9-inch springform pan.
Beat cream cheese in bowl at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add lemon juice, lemon zest, mustard and dill weed. Continue beating until well mixed.
Stir salmon and onions into cream cheese mixture; spread evenly over crust. Bake 30-35 minutes or until set 3 inches from edge of pan. Cool 15 minutes; remove side of springform pan. Cool on rack 1 hour. Loosely cover; refrigerate at least 2 hours until firm.
Garnish with fresh dill sprigs at serving time, if desired. Serve with sliced breads or crackers and cucumbers, if desired. Store refrigerated.
Dietary Fiber: 0g
Of course it is Friday and a perfect day to do a trial run of this! And all I can say is YUMMY! Will definately be on our holiday munchie table! Thanks
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1077
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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