Salmon Cheesecake
Recipe Information
This savory Salmon Cheesecake is a delightful twist on the traditional sweet cheesecake. It's perfect for special occasions or as an impressive appetizer at your next dinner party. The combination of creamy cheese and tender salmon creates a rich and flavorful dish that will leave your guests craving more.
The inspiration for this recipe came from a visit to a quaint little bistro in Paris, where I first encountered the concept of a savory cheesecake. Intrigued by the idea, I decided to experiment with different flavors and ingredients until I found the perfect balance between the creaminess of the cheese and the bold taste of salmon.
Not only is this dish visually stunning, but it also offers a variety of textures and flavors that will delight your taste buds. The crust provides a nice contrast to the smooth filling, while the salmon adds a touch of elegance and sophistication.
Ingredients
- 1 1/2 cups crushed crackers
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz smoked salmon, flaked
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine crushed crackers and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat together the cream cheese and sour cream until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in Parmesan cheese, dill, green onions, salt, and pepper. Gently fold in the flaked smoked salmon.
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 60 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and let cool completely.
- Refrigerate the cheesecake for at least 3 hours or overnight before serving.
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