Smoked Salmon Cheesecake
 

This is from Taste of Home magazine, but with a variation. Had to leave out the bread crumbs to dust the pan with. I don't think it would make that big of difference anyway. It is a very elegant looking dish. Serve with low carb crackers, cheese crackers or veggies

5 tbsp. grated parmesan cheese, divided
1/2 cup chopped onion
1/2 cup chopped green onion
3 tbsp. butter
4 packages cream cheese (three 8 oz. pkgs and one 3 oz pkg)
1/2 cup whipping cream
1/4 tsp. pepper
4 eggs
5 oz. smoked salmon, diced
1/2 cup shredded swiss cheese

Grease the bottom and sides of a 9 inch springform pan. Sprinkle the bottom and sides of pan with 2 tbsp. parmesan cheese. Set aside.
In a skillet, saute onions in butter until tender, set aside. In a mixing bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining parmesan cheese. Add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and swiss cheese.
Wrap a double thickness of heavy duty foil around bottom of prepared pan. Pour the salmon mixture into pan. Place in a larger baking pan. Fill larger pan with hot water to a depth of 1 1/2 inches. Bake at 325 degrees for 35-40 min. or until center is set. Cool on a wire rack for 1 hour. Refrigerate overnight.
Remove foil and sides of pan. Cut into wedges. Serves 12-14.