SMOKED SALMON CHEESECAKE
Add a bold splash of color to this savory cheesecake with red caviar, chopped red bell pepper or chopped seeded tomatoes. This fabulous appetizer can be made up to 48 hours ahead of time.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h20m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
- Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
- Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
- Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.
Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g
SMOKED SALMON CHEESECAKE
"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.
Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
SALMON CHEESECAKE
Posting for Zaar's salmon celebration. Just so happens I catered a wedding reception this past weekend that was heavy on seafood. This recipe is modified from an Emeril Lagasse recipe and it went over really well. Hope you like it.
Provided by BothFex
Categories Spreads
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- Spray 10" springform pan with non-stick spray.
- Cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier).
- Mix Parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup).
- Press into the bottom of springform.
- Pulse onion and peppers in food processor till finely chopped.
- Spray frying pan with non-stick spray and sauté onion and peppers with garlic till tender, but not brown. Let cool.
- Pulse cream cheese in food processor till smooth. Add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth.
- Add Worcestershire, Tabasco, and salt and pepper and process till throughly mixed.
- Add cooked pepper, onion, garlic mixture and pulse until incorporated.
- FOLD in cheese and salmon and pour over crust smoothing top with the back of a spoon.
- Bake for 35-45 minutes (times vary depending on oven).
- Allow cake to cool to room temp then refrigerate (best after a day or two in the frig). Top with sour cream and garnish with capers or chives if so desired.
- Serve by itself or with slices of bread and crackers for spreading.
Nutrition Facts : Calories 349.2, Fat 30.5, SaturatedFat 18.7, Cholesterol 142.2, Sodium 670.2, Carbohydrate 9, Fiber 0.7, Sugar 1.4, Protein 10.8
SALMON CHEESECAKE
A savory centerpiece for your holiday cocktail buffet. You can make this the day before your big event in order to make your life just a little bit easier. Preparation time does not include 5 hours chilling time.
Provided by JackieOhNo
Categories Spreads
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees. Generously butter 9-inch springform pan; sprinkle with crumbs, rotating pan to distribute evenly. Place on 14-inch sheet of foil; press foil up around pan.
- Beat cream cheese with eggs, cream, and pepper in large bowl at medium speed, scraping bowl occasionally, until very smooth, about 5 minutes. Fold in salmon and scallions; spoon into prepared pan.
- Place foil-covered springform in larger pan filled with 1/2-inch hot water.
- Bake 2 hours. Turn off oven. Let cake rest in closed oven 1 hour; transfer to rack 1 hour. Remove foil and chill covered 4 hours or overnight.
- Remove sides of springform and garnish cheesecake with parsley and salmon caviar if desired.
Nutrition Facts : Calories 260.2, Fat 24.4, SaturatedFat 14.7, Cholesterol 128.9, Sodium 306.3, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 8.8
SMOKED SALMON CHEESECAKE
A rich savoury cheesecake baked in a springform pan, then refrigerated. Because it is served at room temperature, this is a great make-ahead appetiser, and an ideal dish for occasions when you're serving a large group of people. The preparation and cooking times do not include cooling and refrigeration times. I have adapted this recipe from one I found on a Canadian website.
Provided by bluemoon downunder
Categories Cheese
Time 1h10m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside.
- Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy.
- Add the eggs, one at a time, beating well after each egg is added.
- Add the remaining ingredients and mix until all the ingredients are well-combined.
- Pour the mixture into the prepared springform pan, and bake at 325ºF for 45 to 50 minutes.
- Remove the pan from the oven and cool it on a wire rack for 10 minutes.
- Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it.
- Serve at room temperature with crackers or crusty bread.
Nutrition Facts : Calories 111.8, Fat 9.8, SaturatedFat 5.2, Cholesterol 57.3, Sodium 185.4, Carbohydrate 1.9, Fiber 0.1, Sugar 1, Protein 4.3
SMOKED SALMON CHEESECAKE
Make and share this Smoked Salmon Cheesecake recipe from Food.com.
Provided by katie in the UP
Categories Cheese
Time 1h45m
Yield 1 10inch cheesecake
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
- Blend thoroughly and season the mixture with Essence.
- Firmly press the mixture into the bottom of the pan.
- In a saute pan, over medium heat, heat the olive oil.
- When the olive is hot, add the onions and peppers.
- Season the mixture with Essence.
- saute the vegetables for 2 minutes.
- Stir in the garlic and remove from the heat and cool completely.
- Using a food processor, fitted with a metal blade, add the cream cheese.
- Process the cheese until smooth.
- With the machine running, add the eggs, one at a time.
- Add the cream, salt and black pepper.
- Process the mixture until incorporated.
- Remove the mixture from the machine and turning into a mixing bowl.
- Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
- reseason the mixture if needed.
- Pour the cheese mixture into the prepared pan.
- Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
- Remove the cheesecake from the oven and cool completely before slicing.
- GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
- Season the mixture with salt and pepper.
- Fold in the chives.
- To assemble, place a small pool of the sauce in the center of each plate.
- Lay one piece of the cheesecake in the center of the sauce.
- Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
Nutrition Facts : Calories 8058.1, Fat 694, SaturatedFat 397.1, Cholesterol 4246.7, Sodium 18472, Carbohydrate 166.8, Fiber 12.4, Sugar 26.9, Protein 318.4
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- Combine all crust ingredients in bowl; stir until well mixed. Press onto bottom of ungreased 9-inch springform pan.
- Beat cream cheese in bowl at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add lemon juice, lemon zest, mustard and dill weed. Continue beating until well mixed.
- Stir salmon and onions into cream cheese mixture; spread evenly over crust. Bake 30-35 minutes or until set 3 inches from edge of pan. Cool 15 minutes; remove side of springform pan. Cool on rack 1 hour. Loosely cover; refrigerate at least 2 hours until firm.
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