Everyone Loves Cheesecake - But at a Wedding?

Everybody does love cheesecake - most everybody anyway. And even at a wedding. But the cheesecake recipe I'm posting tonight is not your typical cheesecake. It's savory not sweet. This is another bride favorite from A Southern Tradition Catering. But you could serve this as an appetizer at a party or instead of lox at brunch. You can substitute pureed roasted red pepper for the green bell pepper and Gruyere for the Swiss cheese to change it up a little. I like adding a little fresh dill. This dish can be prepared a day ahead; just cover, refrigerate and bring to room temperature before serving.

Smoked Salmon Cheesecake
2 tablespoons grated Parmesan cheese
2 tablespoons fine dry bread crumbs
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
28 ounces cream cheese, softened
4 eggs
1/3 cup heavy cream
1/2 pound smoked salmon, chopped
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
Salt & pepper to taste

Preheat oven to 350 degrees F.

Lightly butter an 8-inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.

In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.

In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan.

Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come to 2 inches up the side of the springform pan.

Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.

Spread a layer of sour cream over the entire top of the cheesecake, then pipe the outline of a small diamond pattern with more sour cream. Fill in the diamond shapes with alternating toppings of red caviar, black caviar, chopped egg, capers and chopped red onion.