Savory Salmon Dill Cheesecake

While visiting some dear friends a couple of weeks ago, we were treated to a number of very delectable dishes. And the light in their dining room was amazing! I'm saving photos of our breakfast scones and the lovely afternoon tea we had for another post. But this was our lunch one day... a delicious savory cheesecake.

I had never tasted a savory cheesecake before... usually I think sweet when I think of cheesecake. But this was... well, out of this world. It really was that good. Of course, it may not be to your taste if you don't like salmon or dill, but since I happen to like both, it was simply de-lish.

Ok... want the recipe??? I think this would be a lovely tea party food...

Savory Salmon Dill Cheesecake
¼ cup plain dry breadcrumbs
3 (8 oz. each) packages cream cheese, softened
3 large eggs
½ cup sour cream
2 Tbsp. flour
1½ tsp. grated lemon zest (optional)
¼ tsp. each salt and pepper
4 oz. sliced smoked salmon, coarsely chopped
6 green onions, thinly sliced
2 Tbsp. chopped fresh dill

Heat the oven to 325ºF. Coat the bottom and sides of an 8-inch springform pan with nonstick spray. Add breadcrumbs and tilt to cover bottom and sides of pan.
Beat cream cheese with mixer on medium for 1 minute or until smooth. Beat in eggs, one at a time, until blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, green onions and dill. Pour into prepared pan and smooth top.
Bake 40 minutes or until center is just set. Remove pan to a wire rack to cool completely. Refrigerate covered.
Shortly before serving, remove sides of pan. Place cheesecake on serving plate. Garnish as desired, and serve!