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Caviar Cheesecake
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- #10761
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
CRUST
1 1/2 cup breadcrumbs
1/2 cup butter, melted
3 tablespoons grated Parmesan cheese
FILLING
24 ounces cream cheese, at room temperature
5 eggs, at room temperature
3 tablespoons onion, grated
1/2 teaspoon lemon extract
1/4 cup butter, melted
4 cups sour cream, at room temperature
7 ounces black lumpfish caviar, rinsed and drained
directions
For Crust: Line bottom of 10-inch springform pan with waxed paper.
Mix crumbs, 1/2 cup melted butter and Parmesan in small bowl. Press crumbs firmly against bottom and sides of springform pan. Refrigerate pan while preparing filling.
For Filling: Preheat oven to 350 degrees F.
Mix cream cheese, eggs, onion, and lemon extract in processor or blender until smooth. Blend in 1/4 cup melted butter. Transfer to bowl. Stir in sour cream. Fold in caviar. Spoon filling into chilled crust.
Bake for 45 minutes. Turn off oven. Let cheesecake stand in oven for 15 to 20 minutes; filling will appear unset. Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate for at least 12 hours before serving.
Recipe Source: Created by Forager House, a Pennsylvania restaurant; printed in Bon Appetit
added by
purple_ram
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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