potato and salami cheesecake

How To Make potato and salami cheesecake

• 1

  Boil potatoes for about 45 min. or until tender. This recipe state to peel after they cooked I didn't I peeled and quartered them and they were fine. So either way.
• 2

  Butter the bottom and sides of 12-inch springform pan , bottom and sides. Then dust the bottom and sides with 1/4 cup breadcrumbs.
• 3

  Preheat oven to 400.
• 4

  Drain and peel the potatoes and pass them through a food mill or ricer into a very large bowl. ( I gently used a masher to break them up and used a hand mixture the mix when I added the egg mixture below instead of food mill and it worked great.)
• 5

  Gently stir in the egg mixture, do not overstir, just bring it all together.
• 6

  Place half of the potato mixture in the prepared pan and gently smooth it to the edges. Sprinkle the grated Asiago over the potato mixture to within 1/4 inch of the outer edge. but not over. Top with the remaining potato mixture and carefully smooth it over with a wet spatula. Sprinkle with the remaining 3/4 cup breadcrumbs and dot with the remaining 2 tablespoons butter.
• 7

  Place the pan on a baking sheet and bake for 25-30 minutes, until light golden brown on top. Remove from the oven and let rest for 20 min. Unmold onto a serving plate and cut into wedges like a cheesecake to serve.
• 8

  I came back in and did an edit on this by adding a masher and hand mixer and I used ham instead, but this turned out wonderfully and was really pretty easy to make. It makes a lot and is smooth and cheesy.
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