16 ozs cream cheese room temperature
2 ozs cornstarch
1 ounce horseradish juice
1 teaspoon salt
1 egg
4 ozs heavy cream
12 ozs smoked salmon diced
1/2 red onion minced
Preheat oven to 350 degrees. Butter 8" springform pan. Cream the cheese, cornstarch, horseradish juice & salt. Add egg & heavy cream. When filling is mixed thoroughly, add diced smoked salmon and fold it in. Place in springform pan & bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to rooom temperature. Top with minced red onion. Slice thinly and serve with toasted bagel chips.