½ ounce Parmesan, grated
1 ounce white bread (about 1 slice), quartered
6 ounces shallots, peeled
1 tablespoon + 1 teaspoon unsalted butter, divided
1 pound reduced-fat cream cheese, cut into 1-inch pieces, at room temperature
10 ounces chèvre, cut into 1-inch pieces
3 large eggs
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons dill weed
2 ounces smoked salmon, diced

In Food Processor fitted with the metal blade, start the machine and add the cheese and bread through the small feed tube. Process until mixture becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a 10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25 minutes. Let cool. Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with breadcrumbs / cheese mixture to coat. Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Transfer the cream cheese mixture to the prepared springform pan. Top cream cheese mixture with diced smoked salmon and cooled caramelized shallots. Wrap the outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes up the sides of the pan but does not go above the rim. Place the cooking rack in the ceramic pot of the Cuisinart Slow Cooker. Add 3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool. Cover and refrigerate for a minimum of 8 hours before serving. Before serving, run a sharp knife around the edges to loosen and carefully remove the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.

Yield: 16 appetizers servings
Calories: 158
Fat: 11g
Fiber: 0g