Smoked Salmon & Horseradish Cheesecake


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.