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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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