Smoked Salmon Savory Cheesecake
User Reviews
4.5
99 reviews
Excellent
Smoked Salmon Savory Cheesecake
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My Smoked Salmon Savory Cheesecake appetizer is creative, beautiful, and delicious. Serve with crackers and wait for the compliments!
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Ingredients
crust
- 1/4 cup panko or Japanese, breadcrumbs (or regular breadcrumbs)
- 1 tsp finely minced fresh dill
- 1 Tbsp finely grated smoked gouda cheese
- butter for greasing the pans
cheesecake
- 1 Tbsp butter
- 1 large shallot peeled and minced
- 8 ounces brick style cream cheese
- 2 large eggs
- 1/2 cup smoked gouda cheese, grated
- 1 Tbsp dill, minced
- 1/2 tsp salt
- Juice of 1/2 lemon
- 4-5 ounces smoked salmon
sour cream topping
- 1 cup sour cream
- Juice of 1 lemon
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Instructions
- Preheat the oven to 325F
- Butter 2 small cheesecake pans (mine are 4.5 inches in diameter) and wrap the bottoms and sides with foil to prevent leakage in the water bath.
- Mix the bread crumbs with the tablespoon of cheese and dill, use your fingers to lightly toss them to combine. Coat the bottom and sides of each pan with the mixture. Sprinkle any remaining crumbs along the bottom of each pan.
- Meanwhile melt the butter in a skillet and saute the shallots for about 5 minutes until they are translucent. Set aside to cool.
- Put the cream cheese in the bowl of a food processor and run the machine briefly to soften it. Blend in the eggs and process until well combined.
- Add the cooled shallots, smoked gouda, dill, salt, and lemon juice to the bowl and pulse several times to combine.
- Add the smoked salmon to the bowl, breaking it up into large chunks as you add it. Pulse the machine a few more times, just until everything is well combined but not pureed. You want a little bit of texture in the mixture.
- Divide the mixture evenly between the two pans, smoothing over the top with a flat knife.
- Set the pans in a baking dish. Pour an inch or two of hot water into the baking dish to form a water bath.
- Bake the cheesecakes for about 50 minutes, or until they are no longer jiggly in the center and the tops feel firm.
- Let the cheesecakes cool before removing them from the pans and 'frosting.
- Make the sour cream topping by whisking together the sour cream and lemon juice. Spread over the top of the cooled cheesecakes.
- Decorate the cakes with some sprigs of fresh dill and tiny blossoms. Serve with crackers and lemon wedges.
Notes
- To freeze your savory cheesecake:
- Gradual thawing: For the best results, thaw the cheesecake slowly in the refrigerator overnight. This allows for even thawing.
- *This recipe originally appeared in 2015. It has been updated in 2024.
- In the springform pan: You can freeze the cheesecake directly in the springform pan if it is freezer-safe.Remove the base of the pan before wrapping.
- On a cardboard round: Transfer the cheesecake to a freezer-safe cardboard round for better stacking and space optimization.
- Cool completely: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight until it sets firmly. Freezing a warm cheesecake can affect its texture and flavor.
- Wrap tightly: Double wrap the cheesecake in plastic wrap. Press the plastic wrap directly onto the surface of the cake to avoid air pockets.
- Add an extra layer: Wrap the entire cheesecake (with the springform pan, if used) in aluminum foil for extra protection from freezer burn.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
79mg
(26%)
Sodium
356mg
(15%)
Potassium
103mg
(3%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
521IU
(10%)
Vitamin C
1mg
(1%)
Calcium
125mg
(13%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 79mg | 26% |
| Sodium | 356mg | 15% |
| Potassium | 103mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
99 reviews
Excellent
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