Smoked Salmon Cheesecake

Prep Time: 15 min

Total Time: 5 hr 15 min

Ingredients:

1 cup dry whole wheat bread crumbs

3 Tbsp. soft tub margarine, melted

1 pkg. (8 oz.) Fat Free Cream Cheese, softened

2 pkg. (8 oz. each) Neufchatel Cream Cheese, softened

4 eggs (or use cholesterol-free liquid egg substitute)

6 oz. smoked salmon, chopped

1/2 cup green onion slices

2 to 3 Tbsp. chopped fresh chives

Directions:

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite low fat whole wheat crackers (reduced fat Wheat Thins) or sliced fresh vegetables.

Serving size: ¼ cup salmon cheese cake + 5-10 crackers or ¼ cup sliced fresh veggies

Recipe modified from Kraft Kitchens, www.kraftfoods.com