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.
SMOKED SALMON CHEESECAKE
The filling of this savory cheesecake is laced with smoked salmon, green onion and fresh dill. Serve as an appetizer or first course.
Provided by My Food and Family
Categories Meal Recipes
Time 5h15m
Yield 40 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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
SMOKED SALMON AND DILL CHEESECAKE
Steps:
- Butter a 9" springform pan with 2 1/2" sides. Mix 2 T. Parmesan with bread crumbs and coat pan with mixture. Wrap foil around bottom and 2" up outside pan. Melt butter in skillet. Add onion and sauté until tender. Cool. Using an electric mixer beat cream cheese, eggs and cream in large bowl until blended. Fold in onion mixture, salmon, Gruyere, dill and remaining Parmesan cheese. Season with salt and pepper. Pour mixture into prepared pan. Place pan into bain marie until water reaches 2" up sides of cheesecake pan. Bake 300 degrees until firm, about 1 hour and 40 minutes. Remove cheesecake from water bath. Turn oven off. Return cheesecake to oven and let stand for 1 hour. Remove cheesecake from springform pan and transfer it to cooling rack for at least 2 hours. You can decorate cheesecake with olives, sliced pimentos and additional cream cheese icing. Serve with crackers or bagel crisps.
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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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