Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 c Breadcrumbs
1/2 c Butter, melted
3 tb Grated parmesan cheese
-----FILLING-----
24 oz Cream cheese, at room temp
5 Eggs, at room temperature
3 tb Onion, grated
1/2 ts Lemon extract
1/4 c Butter, melted
4 c Sour cream, at room temp
7 oz Black lumpfish caviar,
-rinsed and drained
For crust: Line bottom of 10-inch springform pan with
waxed paper. Mix crumbs, 1/2 cup melted butter and
Parmesan in small bowl. Press crumbs firmly against
bottom and sides of springform pan. Refrigerate pan
while preparing filling.
For filling: Preheat oven to 350 degrees F. Mix cream
cheese, eggs, onion, and lemon extract in processor or
blender until smooth. Blend in 1/4 cup melted butter.
Transfer to bowl. Stir in sour cream. Fold in caviar.
Spoon filling into chilled crust. Bake 45 minutes.
Turn off oven. Let cheesecake stand in oven 15 to 20
minutes; filling will appear unset. Remove from oven;
cool to room temperature. Cover with plastic wrap and
refrigerate at least 12 hours before serving.
Source: created by Forager House, a Pennsylvania
restaurant; printed in Bon Appetit, August 1983;
reprinted in Malla Pollack, Note: Intellectual
Property Protection for the Creative Chef, or How to
Copyright A Cake: A Modest Proposal, 12 Cardozo L.
Rev. 1477, 1523 (1991).
