Smoked Salmon Savory Cheesecake
User Reviews
4.5
Smoked Salmon Savory Cheesecake
Description
The crust combines panko or regular breadcrumbs with fresh dill and grated smoked Gouda, pressed into the bottom and sides of small cheesecake pans for a flavorful base. The filling is made by sautéing minced shallots until translucent, then blending softened cream cheese, eggs, smoked Gouda, dill, salt, lemon juice, and chunks of smoked salmon in a food processor. The mixture is pulsed just until combined to retain texture.
The cheesecake pans are baked in a water bath at 325°F, wrapped to prevent leaks and ensure gentle, even baking that results in a creamy yet set filling with moist texture. Once cooled and chilled, the cheesecake is topped with a sour cream mixture flavored with lemon juice that adds brightness and a cooling contrast.
This dish is suited for an elegant appetizer or light meal component and can be served in slices. The smoky salmon and creamy acids blend well with the herbaceous dill and sharpness from Gouda, delivering complex flavors.
For longer storage, the cheesecake can be frozen if wrapped well and thawed gradually in the refrigerator overnight to maintain texture and flavor integrity.
Ingredients
crust
- 1/4 cup panko or Japanese, breadcrumbs (or regular breadcrumbs)
- 1 tsp dill finely minced, fresh
- 1 Tbsp smoked Gouda cheese finely grated
- butter for greasing the pans
cheesecake
- 1 Tbsp butter
- 1 shallot peeled and minced, large
- 8 ounces cream cheese brick style
- 2 large egg
- 1/2 cup smoked Gouda cheese grated
- 1 Tbsp dill minced
- 1/2 tsp salt
- lemon juice of half
- 4-5 ounces smoked salmon
sour cream topping
- 1 cup sour cream
- lemon juice of 1
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
- Freeze the cheesecake by wrapping it tightly in plastic wrap followed by aluminum foil; thaw overnight in the refrigerator for best results.
- If freezing in the springform pan, ensure it is freezer-safe and remove the base before wrapping.
- Cooling the cheesecake completely before refrigeration helps it set firmly and prevents textural issues if frozen later.
- Double wrap to minimize freezer burn and preserve flavor during storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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