1. Preheat oven to 325 degrees. 2. Set out a 9 inch springform pan. 3. In a medium pan melt the butter. 4. Lightly brush butter on 1 sheet of phyllo and begin to layer in the springform pan. 5. Repeat with remaining sheets making sure the sides and bottom of pan are covered. 6. Saute leeks in remaining butter. 7. In a large bowl beat together the cream cheese, eggs, sour cream, whipping cream, cheddar cheese, chopped salmon, salt and pepper until smooth. 8. Spread a small amount of cheese mixture on the bottom of the lined pan, then leeks, slamon, cheese, leeks, salmon-- ending with the cheese mixture. 9. Cover pan with foil and set into a larger baking pan. 10. Fill outer pan half way up with boiling water. 11. Place in oven and bake for one hour. 12. Uncover cheesecake, turn oven off and leave in for another 40 minutes longer. 13. Remove and let stand on a wire rack for 30 minutes. 14. Place in the fridge and let set overnight. 15. In a mediumpan heat cream to body temperature. 16. Remove from heat. 17. Whisk in the buttermilk and crushed juniper berries. 18. Loosely cover mixture and let stand on the counter for 24 hours. 19. Chill for a few hours before using. 20. Spoon over cheesecake slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
