Salmon Cheesecake

Servings: 4 | Serving size: 1 2-inch slice cheesecake (or 1 4-inch cheesecake)

Cooking Time: 75 minutes (does not include chilling time)

This recipe can easily be multiplied and makes very good leftovers.

Place the water in a large skillet over high heat.

When the water begins to boil, reduce the heat to a slow simmer, then add the salmon and white wine vinegar.

Poach the salmon for about 20 minutes, until cooked through.

While the salmon is cooking, preheat the oven to 325°F.

Place the breadcrumbs and parmesan cheese in a small bowl and toss together with a fork until blended.

Spray an 8-inch springform or other pie pan with oil.

Press the breadcrumb mixture into the bottom of the springform pan.

Wrap the outside of the springform pan with foil.

Fill a large roasting pan with water up to about the 1 1/2 inch mark and place in the preheated oven.

When the salmon is done, remove it from the pan to a plate to cool.

Pour out the water from the poaching skillet and place the skillet over medium high heat.

Add the olive oil and the green part of the leek.

Cook for about 5 minutes. Stir frequently.

Add the white part of the leek and cook for another 7 minutes. Stir frequently.

Whisk the eggs and milk together in a large mixing bowl.

Add the cream cheese and whisk until smooth.

Flake the salmon into the cream cheese mixture.

Add the leeks, salt, dill, and pepper.

Fold together and place the mixture in the springform pan.

Place the springform pan in the water bath in the oven and bake for 35 minutes.

Cool and then chill before serving.