Smoked Salmon Cheescake

Ingredients:

• 2 cups Soft bread crumbs
• 2 tablespoons Margarine or butter -- melted
• 3 Eggs
• 15 ounces ricotta cheese
• 6 ounces Swiss cheese shredded -- (1 1/2 cups)
• 1/2 cup Evaporated skim milk
• 4 ounces Smoked salmon -- finely flaked
• With skin and bones removed
• 1 teaspoon Dried dillweed
• 1/8 teaspoon Salt
• Dairy Sour Cream garnish -- Optional

Preparation:

• For crust, in a small mixing bowl combine crumbs and melted margarine or butter.
• Press the crumb mixture onto the bottom of a 9 in.
• quiche dish.
• Set aside.
• For filling, in a large mixing bowl use a fork to beat eggs slightly.
• Stir in ricotta cheese and Swiss cheese.
• Stir in evaporated skim milk, salmon, dill weed, salt, and white pepper.
• (If making ahead, cover and chill till ready to bake, up to 6 hrs.
• ) To bake pour the filling into the prepared quiche dish.
• Bake in a 350 F.
• oven for 35 to 40 minutes or till the center is nearly set when shaken.
• Remove and cool slightly in pan or a wire rack.
• Serve Warm.
• To serve cut into wedges.
• Top with a dollop of sour cream and sprig of dill if desired.To heat one slice of chilled cheesecake in micro, place on a micro safe plate. Cover loosly with micro safe plastic wrap. Micro on 50 % power about 40 seconds.