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Coat bottom and sides of an 8-inch spring foarm pan with nonstick spray. Add bread crumbs. Tilt and rotate pan to cover bottom and sides with crumbs.
Beat cream cheese in a large bowl with mmixer on medium speed 1 minute or just until smooth. Beat in eggs, 1 at a time, until blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, scallions, dill and capers. Pour into prepared pan and smooth top.
Bake at 325 degrees for 40 minutes or until center is just set. Remove pan to wire rack to cool completely. Refrigerate covered.
Shortly before serving, remove side of pan. Place cheesecake on serving plate. Arrange dill sprigs, samon lumpfish and caviar around edge like a wreath. Cut in wedges. Serves 16. (From Jina Copstead)
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