Recipe: Savory Smoked Salmon and Boursin Cheesecake

SAVORY SMOKED SALMON AND BOURSIN CHEESECAKE
Source: Eric Olson, CEC, Executive Chef North Ranch Country Club Ojai, CA
Makes 6 servings

CRUST:
1 cup rye breadcrumbs (about 2 1/2 slices rye bread, processed to crumbs)
2 tbsp. butter, melted
FILLING:
5 packages (5.2 oz. each) Boursin Garlic & Fine Herbs Cheese
3 eggs
2 egg yolks
1 cup sour cream
1 tbsp. fresh lemon juice
1/2 lb. thinly sliced smoked salmon, cut crosswise into thin strips
1 tbsp. finely chopped fresh dill
1/2 tsp. finely grated lemon peel
TO SERVE:
smoked salmon curls, cucumber slices, and dill sprigs

CRUST:
Preheat oven to 350 degrees Fahrenheit.

In small bowl, combine breadcrumbs and butter. Press into bottom of 9-inch springform pan with removable bottom.

Bake 10-12 minutes or until lightly crisped and golden.

FILLING:
Reduce oven temperature to 300 degrees Fahrenheit.

In large bowl, beat Boursin Cheese with electric mixer for 2 minutes or until smooth.

Add eggs, egg yolks, sour cream, and lemon juice; beat 2-3 minutes or until creamy.

Stir in salmon, dill, and lemon peel. Pour batter into crust.

Bake 40-50 minutes or until cheese is set in the center. On wire rack, cool completely.

Cover and refrigerate overnight.

TO SERVE:
Remove from springboard pan and garnish with smoked salmon curls, cucumber slices, and dill sprigs.