12 (1 cup) rye whole wheat or whole wheat crackers, crushed
2 (8-ounce) packages cream cheese, softened
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest
2 teaspoons Dijon-style mustard
2 teaspoons dried dill weed
8 ounces (2 cups) smoked salmon, skinned, boned, finely flaked*
1/4 cup sliced green onion
Fresh dill springs, if desired
Sliced breads or crackers
Sliced cucumbers, if desired
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.
*Substitute 1 (14 3/4-ounce) can salmon, drained.
- If you don’t have a springform pan, line a (9-inch) round baking pan with aluminum foil, extending foil over pan edges. Remove cheesecake using foil ends.
- To quickly crush crackers for crust, place into food processor bowl fitted with metal blade. Pulse, a few seconds at a time, until the crackers form fine crumbs.
- Read more about this recipe on Recipe Buzz® Blog.