Smoked Salmon and Horseradish Cheesecake

1. 1

   Preheat oven to 350 degrees (175 C.).

2. 2

   In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt.

3. 3

   Add egg and heavy cream.

4. 4

   When filling is mixed thoroughly add diced smoked salmon and fold it in.

5. 5

   Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up.

6. 6

   Remove from oven and let cool to room temperature.

7. 7

   Slice into 6 equal portions and serve with bagels and sliced onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.