SMOKED SALMON CHEESECAKE

2 cups soft breadcrumbs

2 tbsp butter (no substitution), melted

3 eggs

1 15-oz carton ricotta cheese

6-oz Swiss cheese, shredded (1 1/2 cups)

1/2 cup fat-free evaporated milk

4-oz smoked salmon, finely flaked, with skin and bones removed

1 tsp dried dillweed

1/8 tsp white pepper

1/8 tsp salt

Dairy sour cream, optional

Fresh dill, optional

For Crust: Combine crumbs and melted butter in a small mixing bowl. Press the crumb mixture onto the bottom of a 9-inch quiche dish. Set aside.

For Filling: Beat eggs slightly in a large mixing bowl. Stir in ricotta cheese and Swiss cheese. Stir in evaporated milk, salmon, dillweed, pepper and salt.

Pour filling into the quiche dish and bake at 350-degrees for 35 to 40 minutes or until the center is nearly set when shaken. Remove and cool slightly in pan on a wire rack. Serve warm.

To serve, cut into wedges. Top with sour cream and fresh dill, if desired.

Yield: 16 servings

old BH&G