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4.5 from 99 votes

Smoked Salmon Savory Cheesecake

My Smoked Salmon Savory Cheesecake appetizer is creative, beautiful, and delicious. Serve with crackers and wait for the compliments!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 182 kcal
Course: Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 325F
  2. 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.
  3. 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.
  4. Meanwhile melt the butter in a skillet and saute the shallots for about 5 minutes until they are translucent. Set aside to cool.
  5. 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.
  6. Add the cooled shallots, smoked gouda, dill, salt, and lemon juice to the bowl and pulse several times to combine.
  7. 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.
  8. Divide the mixture evenly between the two pans, smoothing over the top with a flat knife.
  9. Set the pans in a baking dish. Pour an inch or two of hot water into the baking dish to form a water bath.
  10. Bake the cheesecakes for about 50 minutes, or until they are no longer jiggly in the center and the tops feel firm.
  11. Let the cheesecakes cool before removing them from the pans and 'frosting.
  12. Make the sour cream topping by whisking together the sour cream and lemon juice. Spread over the top of the cooled cheesecakes.
  13. 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

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

% 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.