Recipe - Savory Cheesecake Appetizer

CRUST
2 cup Roasted; minced hazelnuts
6 tablespoon Butter or margarine; or a
combination; at room
temperature

FILLING
3 pack (8oz) cream cheese; at room
temperature; cut into
1/2inch pieces
6 Eggs
1 pt Sour cream
1/3 cup Sifted allpurpose flour
3 tablespoon Orange juice
3 tablespoon Grated orange zest
1 cup Minced green onions
1 One half cup Flaked smoked trout
One half teaspoon Salt
One half teaspoon White horseradish
One fourth teaspoon White pepper

Crust: Blend 1One half cups of the hazelnuts in butter. Pat into the bottom of
a 10inch springform pan. Set aside.

Filling: Preheat oven to 350 degrees. Place cheese in large bowl of
electric mixer. Add 1 egg at a time, mixing well after each addition. Mix
in sour cream, flour, juice and orange zest. Blend mixture until smooth.
Mix in onions, smoked lake trout, salt, horseradish and pepper. Pour cheese
mixture into crust. Bake 1 hour. Turn off heat, leave cheesecake in oven
another hour. Remove from oven and allow to cool. Sprinkle remaining 1/2
cup of hazelnuts over top of cake. Refrigerate overnight before serving.
Remove cake from pan. Cut into thin slices and serve. Makes 1012 servings.

FORD TIMES, AUG 1989

REFRIGERATE OVERNIGHT

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.