Smoked Salmon Cheesecake

Total Time: 25 hrs 40 mins Preparation Time: 24 hrs Cook Time: 1 hr 40 mins

Ingredients

• 1/4 cup butter
• 12 sheets phyllo pastry
• 2 lbs leeks, julienned
• 1 1/2 lbs cream cheese or 1 1/2 lbs thick yogurt cheese
• 3 eggs
• 1/4 cup sour cream
• 1/2 cup whipping cream
• 1/2 cup smoked cheddar cheese or 1/2 cup old cheddar cheese
• 1/4 lb chopped smoked salmon
• 1/4 lb thinly sliced smoked salmon
• salt and pepper
• 2 cups whipping cream
• 2 tablespoons buttermilk
• 2 tablespoons finely ground juniper berries

Recipe

• 1 preheat oven to 325 degrees.
• 2 set out a 9 inch springform pan.
• 3 in a medium pan melt the butter.
• 4 lightly brush butter on 1 sheet of phyllo and begin to layer in the springform pan.
• 5 repeat with remaining sheets making sure the sides and bottom of pan are covered.
• 6 saute leeks in remaining butter.
• 7 in a large bowl beat together the cream cheese, eggs, sour cream, whipping cream, cheddar cheese, chopped salmon, salt and pepper until smooth.
• 8 spread a small amount of cheese mixture on the bottom of the lined pan, then leeks, slamon, cheese, leeks, salmon-- ending with the cheese mixture.
• 9 cover pan with foil and set into a larger baking pan.
• 10 fill outer pan half way up with boiling water.
• 11 place in oven and bake for one hour.
• 12 uncover cheesecake, turn oven off and leave in for another 40 minutes longer.
• 13 remove and let stand on a wire rack for 30 minutes.
• 14 place in the fridge and let set overnight.
• 15 in a mediumpan heat cream to body temperature.
• 16 remove from heat.
• 17 whisk in the buttermilk and crushed juniper berries.
• 18 loosely cover mixture and let stand on the counter for 24 hours.
• 19 chill for a few hours before using.
• 20 spoon over cheesecake slices.