This savory cheesecake has always been a hit no matter who I serve it to, and I have definitely served to hundreds of people, from cocktail parties at my house to receptions for hundreds. It is ultra-easy to put together, with all of the time being spent in the oven or on your kitchen counter.

Read on and you will see.

Smoked Salmon Cheesecake

• 1 9-inch cheesecake
  • 3 tablespoons butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1 teaspoon Diamond Crystal kosher salt ** (see note)
  • 28 ounces cream cheese, room temperature
  • 4 large eggs
  • 1/3 cup whipping cream
  • 1/2 pound smoked salmon, chopped
  • 2 ounces grated Gruyere cheese
  • 1/3 cup grated Parmesan cheese
  • Diamond Crystal kosher salt to taste
  • Freshly ground black pepper to taste

**NOTE: If using a salt other than Diamond Crystal® kosher salt, use less; if you do not, the recipe will be too salty!

• 2 teaspoons of Diamond Crystal® Kosher Salt EQUALS
  • 1 1/2 teaspoons Morton’s® Kosher Salt
  • 1 teaspoon regular table salt

Instructions:

Preheat oven to 300° F.

Butter (or spray with a non-stick spray) a 9-inch diameter springform pan with 2 ½ inch high sides. Wrap foil around the bottom and 2 inches up outside of the pan. Set aside.

Melt butter in a heavy medium skillet over medium heat.  Add onion and bell pepper and sauté until tender, about 5 minutes.  Cool slightly.

In the bowl of an electric stand mixer, beat cream cheese, eggs, and cream until well blended.  Fold in onion mixture, salmon, Gruyere, and Parmesan.  Taste for seasoning. Season to taste with salt and pepper.  Pour batter into prepared pan.  Place the springform pan in a large oven-proof pan, adding enough boiling water to the large pan to come 2 inches up the sides of cheesecake.  Bake until firm to touch, about 1 hour and 40 minutes.  Remove cheesecake from the water bath.  Turn oven off.  Return to oven; let stand 1 hour.

Transfer cheesecake to rack and cool for at least 2 hours.  (Can be prepared 1 day ahead.  Cover and refrigerate.  Bring to room temperature before serving.)  Serve cheesecake slightly warm or at room temperature. Serves as you would a giant cheese wheel with assorted crackers or crispy toasts. Garnish as desired.

NOTE: The cheesecake may also be into small wedges and served as a first course or a light luncheon with crispy toasts and a green salad.